Pineapple Bread Pudding
Tapioca – homemade tapioca in the slow cooker
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...
This was a recipe my Mom cooked in the oven and we changed some things around for the crock pot. Never any left when I carry it to family functions.
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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