Here the humble bread pudding gets a hand from festive pineapple.
Pineapple Bread Pudding
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
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 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) cinnamon
8 eggs
2 cans (14 oz, 395 g each) crushed
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped toasted pecans
Whipped cream for garnish (optional)
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 to 7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired. Serves 8 to 12.
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