Best Pineapple Bread Pudding Crockpot Recipes

Pineapple Bread Pudding (Crockpot) image

Provided by Jeanne Benavidez

Time 6h10m

Number Of Ingredients 10

1 c butter, softened
2 can(s) (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

Steps:

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.

Crockpot Pineapple Bread Pudding image

Provided by internetnut

Categories Dessert

Time 6h15m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 cup butter, at room temperature
2 cups sugar
1 teaspoon cinnamon
8 eggs
24 ounces crushed pineapple, drained
5 cups toasted bread cubes
1/2 cup chopped toasted pecans
whipped cream, for garnish (optional)

Steps:

Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker.
Cook covered on low heat for 6-7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired.

Nutrition Facts : Calories 625.5, Fat 33.5, SaturatedFat 16.7, Cholesterol 247, Sodium 386.8, Carbohydrate 76, Fiber 2, Sugar 63.6, Protein 9.2