Pineapple Bread Pudding (Crockpot)

Jeanne Benavidez


I love pineapple so I love anything with pineapple in it. This is a recipe I found stuck in one of my old cookbooks. It was given to me by a co-worker years ago and I have always liked it. I have even replaced the pineapple with apple pie filling when that was all I had.


★★★★★ 1 vote

6 - 8
10 Min
6 Hr
Slow Cooker Crock Pot


  • 1 c
    butter, softened
  • 2 can(s)
    (15-1/4 oz) unsweetened crushed pineapple, 1 drained, 1 not drained
  • 2 c
  • 1 tsp
  • 6 c
    toasted bread cubes (i use hawiian bread)
  • 1 c
    dark or golden raisins
  • 8
    eggs, slightly beaten
  • ·
    chopped pecans (optional)
  • ·
    whipped topping (optional)
  • ·
    powdered sugar for garnish

How to Make Pineapple Bread Pudding (Crockpot)


  1. In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy.
  2. Fold pineapple and bread cubes into the creamed mixture.
  3. Pour into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Before serving top with chopped pecans, whipped topping and/or powdered sugar if desired. Serve warm.

Printable Recipe Card

About Pineapple Bread Pudding (Crockpot)

Course/Dish: Puddings Other Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #crockpot

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