Pineapple-Raisin Bread Pudding

Directions

1. 1
   Bread Pudding: Combine bread cubes, pineapple, raisins and pecans in large bowl; set aside.
2. 2
   Place dry pudding mix in 6-qt.
3. 3
   bowl of electric mixer fitted with wire whisk attachment.
4. 4
   Add milk; beat until well blended.
5. 5
   Add ginger; mix well.
6. 6
   Pour over bread mixture; stir gently until well blended.
7. 7
   Spoon evenly into two well-greased half hotel pans (or one half hotel pan for trial recipe); cover with foil.
8. 8
   Bake in 300F-convection oven 20 min.
9. 9
   Remove foil; bake an additional 15 to 18 min.
10. 10
    or until knife inserted in centers comes out clean.
11. 11
    Cool on wire racks.
12. 12
    Cheese Topping: Meanwhile, place all ingredients except whipped topping in 6-qt.
13. 13
    bowl of electric mixer fitted with paddle attachment.
14. 14
    Beat on low speed 1 min.
15. 15
    or until well blended.
16. 16
    Fold in whipped topping; cover.
17. 17
    Refrigerate until ready to use.
18. 18
    Spoon Cheese Topping into pastry bag fitted with fluted tip.
19. 19
    Pipe about 2 Tbsp.
20. 20
    of the Cheese Topping over each serving of Bread Pudding just before serving.