Pineapple Bread Pudding
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...
Tastier version of Fruit Stollen in bread pudding form!
The bread dough recipe comes from “Artisan Bread in 5 Minutes a Day.” The idea to crock it came from a blog I ran across. Amazing, but it works...
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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