Pineapple Bread Pudding
Serve this fruit favorite at your next party or get together and everyone will be asking, “You made this in the slow cooker?”. You can tell them,...
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
A Huttenga family favorite, this is yum-a-licious as a dessert, side, over ice cream, or even on waffles. Who doesn’t love a little fruit with their...
Pineapple Bread Pudding – A delicious dessert made in a slow cooker
- 1 Cup Butter, softened
- 2 Cans Unsweetened Crushed Pineapple, drained
- 2 Cups Sugar
- 1 Teaspoon Cinnamon
- 5 Cups Toasted Bread Cubes
- 8 Eggs
- Pecans (optional)
- Whipped Cream (optional)
In a bowl, beat margarine, sugar, and cinnamon with an electric mixer.
Add eggs and beat until fluffy.
Fold pineapple and bread cubes into the creamed mixture.
Pour into the slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Before serving top with chopped pecans and whipped topping if desired.
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