pineapple bread pudding
- 1 cup butter, softened
- 1 1/2-2 cups sugar
- 1 tsp cinnamon
- 8 eggs
- 2 can(13.5 oz each) crushed pineapple
- 5 cups toasted bread cubes
- 1/2 cup toasted pecans
- whipped cream
in a bowl, beat butter, sugar, and cinnamon until well mixed. add eggs and beat on high until mixture is light.
drain pineapple well. fold pineapple and bread cubes into creamed mixture. at this point, you may add other ingredients as desired, mini chocolate chips, coconut. macadamia nuts.
pour batter into a slow cooker. cook on low 66-7 hours or on high 1 1/2-2 hours and low 2 hours until set. makes 10 servings.
serve warm topped with pecans and whipped cream