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