Pineapple bread pudding

Yield: 6 Servings

Ingredients:

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

Instructions:

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.