Pineapple bread pudding
Pineapple Bread Pudding
Last updated 6/12/2012 1:18:02 AM. Recipe ID 48682. Report a problem with this recipe.
Title: Pineapple bread pudding
Yield: 6 Servings
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
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.
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