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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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a different pastey, it could be served as a brunch, or a dessert. It is from a casserole cookbook. I have tried it . It is so easy to prepare. Ingredients:
1 loaf cinnamon raisin bread |
1 (20 ounce) can of undrained pineapple |
1 cup margarine (melted) |
1/2 cup sugar |
5 eggs, slightly beaten |
1/2 cup chopped pecans |
Directions:
1. Remove thin crusts frombread, and tear into small pieces.
2. Place into buttered 9x13-inch baking dish.
3. Pour pineapple and juice over bread & set aside.
4. Cream together margarine and sugar,.
5. Add eggs to margarine-sugar mixture and mix well.
6. Pour creamed mixture over bread and pineapple.
7. Sprinkle chopped pecans over souffle.
8. Bake uncovered at 350 degrees for 40 minutes.
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