1/2 c Margarine or butter; softene
1 c Sugar
1/2 ts Ground cinnamon
1 cn (13 1/4 ozs) crushed; pineap
2 c 1/2 inch bread cubes (about
1/4 c 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.