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

4 eggs

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.

Topping:

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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