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12 slices day-old bread (any kind), torn into tiny bite size pieces
2 sticks (1 cup) of unsalted butter, softened
2 cups sugar
6 eggs, beaten
3 Tbsp. lemon juice
grated zest from one lemon
2 tsp. ground cinnamon
2 x 20 oz. cans of crushed pineapple - drain off 1/4 cup each can

Preheat oven 350 degrees.

Grease a 13 x 9 x 2 glass baking dish.

In a large bowl, tear the bread into tiny pieces.

In a medium glass bowl, soften butter in microwave. Cream sugar into butter with a fork. Add beaten eggs, lemon juice, lemon zest, cinnamon and pineapple to butter-sugar mixture.

Pour all the medium glass ingredients into the large glass bowl of bread pieces. Stir until combined.

Pour everything into prepared greased baking dish. Bake covered with foil for one hour or until heated through. Serve!


Prep Time: 30 min
Ready In: 8 hr 30 min
Serves: 24 servings, one piece each

1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup creamy peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
24 HONEY MAID Honey Grahams
6 squares BAKER'S Semi-Sweet Baking Chocolate
3 Tbsp. butter

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Gently stir in whipped topping. Layer one-third of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread immediately over grahams.

REFRIGERATE at least 8 hours. Store leftovers in refrigerator.