| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine or butter; softene |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 4 |
|
Eggs |
| 1 |
cn |
(13 1/4 ozs) crushed; pineap |
| 2 |
c |
1/2 inch bread cubes (about |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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