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Pineapple Bread Pudding
Ingredients:
1 c. butter, softened
2 c. sugar
1 tsp. cinnamon
8 eggs
2 cans (15 1/2 oz. each) unsweetened crushed pineapple, drained
5 c. toasted bread cubes
Chopped pecans, optional
Whipped cream, optional
1 c. butter, softened
2 c. sugar
1 tsp. cinnamon
8 eggs
2 cans (15 1/2 oz. each) unsweetened crushed pineapple, drained
5 c. toasted bread cubes
Chopped pecans, optional
Whipped cream, optional
Directions:
In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour into the Crock-Pot. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Before serving top with chopped pecans and whipped topping if desired. Serve warm.
In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour into the Crock-Pot. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Before serving top with chopped pecans and whipped topping if desired. Serve warm.
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