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


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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
eggs, slightly beaten
chopped pecans (optional)
whipped topping (optional)
powdered sugar for garnish

How to Make Pineapple Bread Pudding (Crockpot)


  • 1In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy.
  • 2Fold pineapple and bread cubes into the creamed mixture.
  • 3Pour into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  • 4Before 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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