PINEAPPLE-COCONUT BREAD PUDDING
6 frozen buttermilk biscuits, cooked and crushed or bake your homemade biscuits
1 (20 ounce) can pineapple chunks, drained
1/2 to 1 cup coconut
1 cup sugar
1/4 cup vanilla flavoring
1 quart milk
Mix all above ingredients together. The bread crumbs need to be more than just moist. They should be a custard consistency. Bake at 350 degrees for about 20 minutes or until light brown.
1 pint buttermilk
1 stick butter
1/4 cup sugar
1 teaspoon vanilla
Mix all ingredients in a saucepan and heat. Do not boil. When pudding comes out of the oven, pour this directly on top. All the sauce will soak into bread pudding.
Source: Teresa Derrick
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