Pineapple Bread Pudding
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
softened |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 4 | large |
eggs
|
|
| 13 ¼ | ounces |
pineapple
crushed |
|
| 2 | cups, cubed |
bread
1/2 inch |
*
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
softened |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 4 | large |
eggs
|
|
| 382.9 | ml/g |
pineapple
crushed |
|
| 2 | cups, cubed |
bread
1/2 inch |
*
|
| 59 | ml |
pecans
chopped |
|
Directions
Heat oven to 325℉ (160℃).
Beat margarine, sugar and cinnamon 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 1½ quart casserole.
Bake until knife inserted in center comes out clean, 40 to 45 minutes.
Serve with Carmal Fluff if desired.
