Pineapple Bread Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Margarine or butter, softene
1 cup: Sugar,
1/2 tsp: Ground cinnamon,
4: Eggs,
1 can: (13 1/4 ozs) crushed, pineap
2 cup: 1/2 inch bread cubes, (about
1/4 cup: Chopped pecans,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts