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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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
1964 -- 50 years ago: The J.I. Case Co. plant in Bettendorf will add from 150 to 200 employees by Jan. 1 a spokesman for the company said today. The Bettendorf Works today had a payroll of 1,350, but an increased production schedule will require additional people.
1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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