Pineapple Bread Pudding
Serves 4 to 6. Recipe is by Julie Kay.
1 (14.8-ounce) loaf French bread, broken into pieces
¼ cup butter, melted
1 egg, beaten
½ cup brown sugar
1 tablespoon cinnamon
1 cup milk
1 (20-ounce) can pineapple chunks, drained of all but ¼ cup liquid
1 (14-ounce) can sweetened condensed milk
1. Spray insert or wipe on vegetable oil. Break apart bread into chunks and put in slow cooker.
2. Mix melted butter, egg, brown sugar, cinnamon and milk together. Pour over bread in slow cooker and then pour on reserved pineapple liquid.
3. Add in pineapple chunks. Cook on Low for 4 hours. Pour sweetened condensed milk over warm bread pudding. Serve.