Pineapple Bread Pudding -- Quad-Cities Online Recipe Book
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Pineapple Bread Pudding

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Best served warm. Ice cream and vanilla yogurt serve as a great topping as alternatives to whipped topping.

Ingredients

1 cup unsalted butter or margarine, softened
2 cups sugar
1 teaspoon cinnamon
8 eggs
2 cans (15 ounces each) unsweetened crushed pineapple, drained
5 cups toasted bread cubes
1/4 cup chopped pecans, optional
Topping: Whipped cream, optional

Instructions

In a bowl, beat butter or margarine, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour mixture into the slow cooker. Cover and cook on low of 6 to 7 hours or on high for 3 to 4 hours. Before serving, top each pudding portion with chopped pecans and whipped topping, if desired.

Kay B. Schriefer
Moline



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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