Pineapple Bread Puddingdesserts 1/2 cup margarine or butter; softene 1 cup sugar 1/2 teaspoon 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. |
