Pineapple Bread Pudding
Wake up to the Smells of Breakfast in the slow cooker? Who knew?!?! We loved the idea and just had to try out one of the recipes posted on our Facebook page!...
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.
Lois’s Breakfast Casserole – A tasty recipe for the slow cooker.
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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