Pineapple Bread Pudding

1/2 c Margarine or butter; softene

1 c Sugar

1/2 ts Ground cinnamon

4 Eggs

1 cn (13 1/4 ozs) crushed; pineap

2 c 1/2 inch bread cubes (about

1/4 c Chopped pecans

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.