Pineapple Custard Bread Pudding

1. 1

   Beat margarine, sugars and cinnamon in a large bowl until fluffy.

2. 2

   Beat in eggs.

3. 3

   Mix in pineapple and bread cubes.

4. 4

   Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 1/2 hours.

5. 5

   Serve warm; sprinkle each serving with macadamia nuts.

No additional tips available.