Photo: Island Bread Pudding Recipe
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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By bnm010308
IL
on May 27, 2011
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I am trying this recipe today it looks so good! I have been trying to find the pineapple-coconut nectar but had no luck. The only place that does carry it does not have it n stock but reading sum of the reviews has been helpful so wish me luck ;} lol
By bruleefrenchie
Mandeville, LA
on September 11, 2010
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I'm from New Orleans where bread pudding is king and this is a great recipe! I left out the rum and subed coco milk for heavy cream...so good. Added pecans and a side of vanilla ice cream! try it!
By ekgentner_7126981
Fort Campbell, KY
on August 10, 2009
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I had this dessert that was made by a friend. It was so delicious, I had to have second helpings. Great choice!
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