Slow Cooker Pineapple Bread Pudding

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#102802

serves/makes:

ready in:
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.