1/2 cup margarine or butter, softene
1 cup sugar
1/2 tsp ground cinnamon
4 eggs
1 can (13 1/4 ozs) crushed, pineap
2 cup 1/2 inch bread cubes (about
1/4 cup chopped pecans
Pineapple Bread Pudding Heat oven to 325 degrees. Beat margarine,
sugar and sinnamon in large mixer bowl on medium speed, scraping bowl
constantly, 1 minute. Add eggs; beat on high speed, scraping bowl
occasionally, until mixture is light and fluffy, about 2 minutes.
Fold in pineapple, bread cubes, and pecans. Pour into buttered 1 1/2
quart casserole.
Bake until knife inserted in center comes out clean, 40 to 45
minutes. Serve with Carmal Fluff if desired. 4 to 6 servings.
Carmel Fluff Beat 2 cups chilled whipping cream, 3/4 cup packed brown
sugar and 1 tsp vanilla in chilled bowl until stiff. Regrigerate at
least 1 hour before serving; refrigerate any leftover fluff.
Serves: 6
Recipe Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
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