Bread Pudding


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    • #585555

      Bread Pudding

      1/2 cup butter, softened
      1 cup granulated sugar
      1/2 tsp ground cinnamon
      4 eggs
      14-oz can crushed pineapple, drained
      2 cups French bread cubes, cut into 1/2-inch pieces
      1/4 cup chopped pecans

      Heat the oven to 350°.

      Butter a 1 1/2-quart casserole or baking dish.

      In a large bowl with mixer on medium speed, beat butter, sugar, and cinnamon for about 1 min, scraping the bowl frequently. Add eggs; beat on high speed for 2 min, or until light and fluffy. Fold in remaining ingredients.  Pour into the prepared casserole dish.

      Bake in the preheated oven for 40 to 45 min, or until a knife inserted in the center comes out clean.  Serves 4

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