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Pineapple Bread Pudding Recipe


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     Pineapple Bread Pudding

Category   Desserts - Breads
Sub Category   None

1/2 cup margarine or butter, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 can (13 1/4 ounce) crushed pineapple; wel drained
2 cups 1/2 inch bread cubes (about 3 slices)
1/4 cup chopped pecans

Heat oven to 325 degrees. Beat margarine, sugar and cinnamon in large mixer bowl on medium speed, scraping bowl constantly, 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 Caramel Fluff (recipe below) if desired.
Caramel Fluff- Beat 2 cups chilled whipped cream, 3/4 cup packed brown sugar and 1 teaspoon vanilla in chilled bowl until stiff. Refrigerate at least 1 hour before serving; refrigerate any leftover fluff.

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