Pineapple Custard Bread Pudding

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Slow Cooker Pineapple Custard Bread Pudding Recipes

Ingredients:

  • 8 tablespoons margarine or butter, room temperature
  • 1/2 cup each: granulated sugar, packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 can (151/2 ounces) crushed pineapple, drained
  • 21/2 cups cubed French bread, lightly toasted
  • 6 tablespoons coarsely chopped macadamia nuts or slivered almonds

 

Instructions:

  1. Beat margarine, sugars, and cinnamon in large bowl until fluffy; beat in eggs.
  2. Mix in pineapple and bread cubes.
  3. Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted in center comes out clean, about 1.5 hours.
  4. Serve warm; sprinkle each serving with macadamia nuts.

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