Pineapple Bread Pudding -- Quad-Cities Online Recipe Book
Search Recipes

Submit a recipe
 

Desserts:

Pineapple Bread Pudding

Comment on this recipe

Best served warm. Ice cream and vanilla yogurt serve as a great topping as alternatives to whipped topping.

Ingredients

1 cup unsalted butter or margarine, softened
2 cups sugar
1 teaspoon cinnamon
8 eggs
2 cans (15 ounces each) unsweetened crushed pineapple, drained
5 cups toasted bread cubes
1/4 cup chopped pecans, optional
Topping: Whipped cream, optional

Instructions

In a bowl, beat butter or margarine, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour mixture into the slow cooker. Cover and cook on low of 6 to 7 hours or on high for 3 to 4 hours. Before serving, top each pudding portion with chopped pecans and whipped topping, if desired.

Kay B. Schriefer, Moline



Local events heading








  Today is Monday, July 28, the 209th day of 2014. There are 156 days left in the year.

1864 -- 150 years ago: Port Byron passengers and mails will be transported by the Sterling and Rock Island railroad.
1889 -- 125 years ago: The congregation of the First Methodist church worshiped in Harper's theater, where construction work is being done at the church site.
1914 -- 100 years ago: Three-eye baseball for Moline was assured the Danville Franchise will be transferred to the Plow city.
1939 -- 75 years ago: Roseville Methodist Church is observing its 100th anniversary.
1964 -- 50 years ago: The last remaining unfinished portion of Interstate 80 between the Quad-Cities and Joliet will be opened to traffic by Aug 12.
1989 -- 25 years ago: Of all the highlights of the last 12 years, this is the greatest of all, said Dennis Hitchcock, producer director of Circa '21 Dinner Playhouse, as he torched the mortgage, clearing a $220,000 loan financing the downtown Rock Island theater's beginnings in 1977.




(More History)