Pineapple Bread Pudding - cooking recipe

Ingredients

10 slices white bread
3/4 c. margarine, melted
5 eggs
1 (20 oz.) can crushed pineapple, drained
1/4 c. raisins
1 c. sugar
1 1/2 tsp. vanilla
3/4 tsp. ground cinnamon

Preparation

Place bread on a baking sheet.
Bake at 375\u00b0 for 4 minutes; turn over and bake 4 minutes longer or until light brown.
Cut toasted bread into 1-inch cubes.
Toss with melted margarine; set aside.
In a bowl, beat eggs until thick and lemon-colored.
Add the pineapple, raisins, sugar and vanilla; mix well.
Fold in bread cubes.
Pour into a greased 2 1/2-quart baking dish. Sprinkle with cinnamon.
Cover and bake at 350\u00b0 for 30 to 35 minutes or until bubbly and golden brown.
Serve warm.
Yield: 8 to 10 servings.