Recipe - Pineapple Bread Pudding

One half cup Margarine or butter; softene
1 cup Sugar
One half teaspoon Ground cinnamon
4 Eggs
1 cn (13 One fourth ozs) crushed; pineap
2 cup One half inch bread cubes (about
One fourth cup 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 One half 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, Three fourths cup packed brown
sugar and 1 tsp vanilla in chilled bowl until stiff. Regrigerate at least 1
hour before serving; refrigerate any leftover fluff.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini