Difference between revisions of "Pineapple Bread Pudding"
From Corbin Recipe Index
(Created page with "From the kitchen of: Dawn Corbin<br> Bread Pudding <br> ½ c. margarine or butter<br> 1 c. sugar<br> ½ tsp. cinnamon<br> 4 eggs<br> 1...") |
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Revision as of 16:38, 23 August 2015
From the kitchen of: Dawn Corbin
½ c. margarine or butter
1 c. sugar
½ tsp. cinnamon
4 eggs
1 can (13¼ oz.) crushed pineapple (well drained)
2 c. ½" bread cubes (approx 3 slices of bread)
WARNING: Do not use extremely dry bread
¼ c. chopped pecans
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.
