Island Bread Pudding

Total Time:
3 hr 40 min
Prep:
10 min
Cook:
3 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
  • 1 cup pineapple chunks (recommended: Dole)
  • 1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid)
  • 1 (12-ounce) can coconut milk (recommended: Thai Kitchen)
  • 1/4 cup dark rum (recommended: Myers's)
  • 1 cup pineapple-coconut nectar (recommended: Kern's)
  • 1 cup brown sugar (recommended: C and H)
  • 3 large eggs
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons butter, cut into small pieces
Directions
  • Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.

  • In a large bowl, combine bread cubes, pineapple, and dried tropical mix.

  • In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.

  • Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.


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    Slow-Cooker Meals