Title: Pineapple bread pudding
 Categories: Desserts
      Yield: 6 Servings
 
    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
 
  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.