Pineapple Sausage Breakfast Pudding Food

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

SOUTHERN PINEAPPLE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, mix sugar and flour; stir in cheese. Stir in both cans of drained pineapple., Transfer to a greased 1-1/2-qt. baking dish. In a small bowl, mix crackers and butter. Sprinkle over top. Bake, uncovered, 30-40 minutes or until topping is brown and cheese is melted. Let stand 10 minutes.

BREAKFAST RICE PUDDING

Steps:

• Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

HOT FRUIT AND SAUSAGE

Steps:

• In a large cast-iron or other heavy skillet, cook sausage according to package directions; drain. Add pineapple, brown sugar and cinnamon; heat through. Stir in banana just before serving.

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

DELICIOUS PINEAPPLE SAUSAGE STUFFING

Steps:

• Set oven to 350 degrees.
• In a large skillet, over med-high heat, cook pork until browned; drain, set aside.
• In another skillet, melt butter.
• Stir in celery, onion and garlic (if using).
• Cook about 10 minutes, or until veggies are tender.
• In a bowl, stir together the bread, cooked sausage, celery, onion, pineapple, cranberries, pecans, parsley, oregano, sage, salt and pepper.
• Pour into a lightly-greased 3-quart casserole dish; cover the casserole.
• Bake for 30-35 minutes, or until heated through.

SAUSAGE-PINEAPPLE UPSIDE DOWN BAKE

Steps:

• Pan fry sausage to desired doneness.
• Drain grease.
• Use a small amount of the grease to grease the bottom of a 9x13 baking dish.
• Spoon sausage over bottom to the dish and arrange the drained pineapple over it.
• Sprinkle brown sugar over all.
• Prepare corn bread or muffin mix as directed on box and spread over ingredients in dish.
• Bake at 400°F for 25 to 30 minutes.
• Let stand for 5 minutes.
• Cut into serving pieces and drench with syrup.

DELECTABLE SOUTHERN BANANA-PINEAPPLE PUDDING

Steps:

• WAFER-BANANA-PINEAPPLE PREPARATION:.
• Preheat oven to 350 degrees F.
• Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
• Slice the bananas crosswise into 1/4" thick round slices.
• In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
• On top of the layer of wafers, place one layer of bananas.
• Add another layer of vanilla wafers, then a layer of pineapple.
• Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
• THE FILLING:.
• Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
• Combine evaporated milk and water.
• In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
• Mix in milk slowly, stirring constantly.
• Stir in reserved pineapple juice.
• Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
• As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
• NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
• Remove from heat as soon as desired thickness is achieved.
• Stir in vanilla extract.
• Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
• THE MERINGUE:.
• TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
• TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
• Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
• Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
• Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
• Banana pudding's flavor is best the day after it is made.
• Makes 9 servings.

SAUSAGE & PINEAPPLE STIR FRY

Steps:

• Saute onion for 2-3 minutes, then add peppers and garlic.
• Cook, stirring frequently, another 2-3 minutes, then add sausage.
• Stir fry on medium heat about 5 minutes, till sausage is browned, then add pineapple & cook another 2-3 minutes till sauce bubbles and reduces.
• Stir in mango chutney and cook another minute.
• Serve over rice.
• Or you could put the vegetables, pineapple& sausage on skewers, brush with the chutney& broil or grill.
• Note: I have also tried this with a chicken & apple sausage with good results.