Crockpot Pineapple Bread Pudding Recipes

CROCKPOT PINEAPPLE BREAD PUDDING

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.

PINEAPPLE CUSTARD BREAD PUDDING

Steps:

• Beat margarine, sugars and cinnamon in a large bowl until fluffy.
• Beat in eggs.
• Mix in pineapple and bread cubes.
• Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
• Serve warm; sprinkle each serving with macadamia nuts.

PINEAPPLE BREAD PUDDING (CROCKPOT)

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.

PINA COLADA BREAD PUDDING (CROCK POT )OR (OVEN)

Steps:

• In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
• Combine raisins and crushed pineapple (and the juice); set aside.
• Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
• top with butter, cinnamon.
• Cover and cook on LOW 6 hours.
• Or.
• Place it in a well buttered 9 by 13 casserole.
• Bake at 350 for 1 hour.
• Serve hot with recipe #52907 or pineapple ice cream.

PINEAPPLE BREAD PUDDING

Steps:

• Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 and grease a 2-quart soufflé dish.
• In a large bowl, combine bread and pineapple and place in soufflé dish.
• Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
• Bake until puffed and golden, about 40 minutes.

PINEAPPLE BREAD PUDDING WITH RAISINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
• Bake in preheated oven until bread is fluffy, about 40 minutes.