D ay old bread recipes, Breaded pineapple, Bread pudding – Toastmaster tbr2 User Manual

Page 31: Crunchy bread snacks

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D AY OLD BREAD RECIPES

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and

sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix.

Bake at 350°F/177°C for 30 minutes.

BREADED PINEAPPLE

Chunked Pineapple

1 15-oz can

Cornstarch

2 TBL

Sugar

1/2 cup

Butter

1/4 cup

White Bread, 1 inch cubes

2 cups

Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high

for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at

350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.

BREAD PUDDING

White Bread, 1 inch cubes

1 1/2 cups

Vanilla Cook & Serve Pudding & Pie Filling 1 3-oz box
Cinnamon

1 tsp

Milk, liquid

2 cups

*Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb

seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.

Melt butter and add seasoning. Place bread on baking container and lightly brush with butter mix-

ture. Bake at 350°F/177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size

pieces.

CRUNCHY BREAD SNACKS

Bread, sliced 1/2 inch thick

8 slices

Butter, melted

1/4 cup

Dry Seasoning Mix*

4 tsp