UNCLE DUTCH'S PINEAPPLE PUDDING

I'm not sure how my mother's brother came to be called Uncle "Dutch." I suppose it was because he once said he'd be my Dutch uncle, meaing that he'd keep an eye on me to be sure I stayed out of trouble. From that moment on, he was Uncle Dutch to the whole family. His pineapple pudding is easy to make and goes well with things like pork or ham. Uncle Dutch always brought it to our family's Easter dinners at the farm. From my Uncle Dutch, Lewis Marion Cross.



UNCLE DUTCH'S PINEAPPLE PUDDING

serves 6



1 stick melted butter or margarine

5 slices of bread, torn into  small pieces

1/2 C sugar

3 eggs, lightly beaten

1 20-oz can crushed pineapple

ground cloves to taste

1. Beat the eggs in a large bowl, stir in sugar and pineapple until well combined and season lightly with the cloves (be careful; the taste goes a long way).

2. In another bowl, add half the bread pieces to the melted butter and stir until well combined.

3. Pour the bread mixture into a loaf pan and pour the pineapple mixture on top. Sprinkle the second half of the bread pieces over the loaf and bake the pudding in a preheated 375 degree oven for about 45 minutes. The bread on the top should be browned but not burned.