PINEAPPLE BROWN BETTY

My mother used to make a baked dessert she called Apple Brown Betty (I always thought it was her own created recipe since her name was Betty!). It was made from bread cubes, apples and a rich, sweet, buttery drizzle baked into the finished dessert. I was so hungry for it one day and I didn't have any apples, so I decided to make Pineapple Brown Betty! I used canned crushed pineapple instead. The result was much like that rich and fruity dessert I remember from my childhood except it's made with pineapple! It's even better served warm and topped with vanilla ice cream or whipped topping. I hope you'll try it soon.

1 1/2 quart baking dish

Cup measures

Can opener

Small mixing bowl

Large mixing spoon

Measuring spoons (not shown)

Serrated knife (not shown)

INGREDIENTS:

1/4 cup butter, melted (plus more to coat inside of baking dish)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup half-and-half

6 slices white bread, cut into cubes

1 20-ounce can crushed pineapple in it's own juice, drained

Vanilla Ice Cream of whipped topping, if desired

Set oven to 350 degrees F. Grease the inside of a 1 1/2-quart baking dish with butter.

Melt butter in a microwave safe bowl.

Add the granulated sugar.

Add the brown sugar.

Add the cinnamon.

Add the half-and-half.

Mix well until well combined. Mixture will be thick yet pour-able.

Using a serrated knife, cut bread into cubes.

Place half of the bread cubes in the bottom of the prepared baking dish.

Drain pineapple. Spoon 1/2 of the pineapple evenly over the bread cubes

Pour 1/2 of the brown sugar mixture over the pineapple in the casserole.

Repeat steps adding remaining bread cubes, then pineapple and finishing with the brown sugar mixture.

Place in 350 degree F. pre-heated oven for 1 hour or until brown sugar layer has melted and the casserole is golden brown.

Serve warm topped with vanilla ice cream or whipped topping.

If you want more tropical flavors, try adding a layer of toasted sweetened coconut flakes with the first layer and garnish the top with chopped macadamia nuts. (Hint: to toast coconut - Heat oven to 350 degrees F. Line a rimmed baking sheet with non-stick aluminum foil. Spread about 2/3 cup sweetened coconut flakes in a single layer. Bake for 15-20 minutes, stirring the coconut every 4-5 minutes to avoid burning.