View source for Pineapple Bread Pudding

From the kitchen of: Dawn Corbin<br>
[[Image:BreadPudding01.JPG|thumb|right|Bread Pudding]]
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½ c. margarine or butter<br>
1 c. sugar<br>
½ tsp. cinnamon<br>
4 eggs<br>
1 can (13¼ oz.) crushed pineapple (well drained)<br>
2 c. ½" bread cubes (approx 3 slices of bread)<br>
WARNING: Do not use extremely dry bread<br>
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¼ c. chopped pecans<br>
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Heat oven to 325º. Beat margarine, sugar, & cinnamon in large mixer bowl on medium  speed, scrape bowl occasionally, 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 Qt. casserole.  Bake until knife inserted in center comes out clean, 70 - 80 minutes. Serve with cool whip. Can be served warm or cold.