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pineapple bread pudding (crockpot)

★★★★★ 1 Review
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

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.

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★★★★★ 1 Review
serves 6 - 8
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For pineapple bread pudding (crockpot)

  • 1 c
    butter, softened
  • 2 can
    (15-1/4 oz) unsweetened crushed pineapple, 1 drained, 1 not drained
  • 2 c
    sugar
  • 1 tsp
    cinnamon
  • 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.
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