Pineapple Bread Pudding
Ingredients :
Makes 32 servings
- ½ cup · Margarine or butter -- softene
- 1 cup · Sugar
- ½ tsp · Ground cinnamon
- 4 Eggs
- 1 can · (13 1/4 ozs) crushed -- pineap
- 2 cup · 1/2 inch bread cubes (about
- ¼ cup · Chopped pecans
Method / How to Make :
- Pineapple Bread Pudding Heat oven to 325°F. 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.
