Easter food takes on new dimensions in Louisiana. While tradition means much in holiday dining, traditions also evolve and change through the years.
My family mostly serves ham for the main course on Easter, but we have many friends who either grill or have a crawfish boil as their dining selection. While traditional meals mean a lot in many families, including our own, sometimes we shake things up and do a little something different.
That shift can also affect one of our favorite desserts, Bread Pudding. It makes a good choice for Easter dessert, but think outside the box and consider the possibilities. How about Pineapple Bread Pudding?
The sweetness of the pineapple adds to the flavor of the Louisiana favorite.
Be sure when cooking this dessert in the slow cooker that you either spray or wipe a bit of vegetable oil on the insert before adding the ingredients. This might also be a good time to use a slow-cooking liner if you have one.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.