Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Pineapple Bread Pudding
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- #102802
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 cups sugar
1 cup margarine or butter, softened
1 teaspoon ground cinnamon
8 eggs
5 cups toasted bread cubes
2 cans (15.25 ounce size) unsweetened crushed pineapple, drained
chopped pecans, optional
whipped cream, optional
directions
In a bowl, beat sugar, margarine and cinnamon with mixer. Add eggs and beat until well blended. Fold bread cubes and pineapple into creamed mixture.
Pour into crock pot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Before serving, top with chopped pecans and whipped topping if desired. Serve warm.
added by
mummy
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 29, 2013
This is a nice firm bread pudding. I don't like ones that are mushy. I will make this again.