Island Bread Pudding

  • Level: Easy
  • Yield: 6 servings
  • Total: 3 hr 40 min
  • Prep: 10 min
  • Cook: 3 hr 30 min
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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

  1. Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
  2. In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
  3. 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.
  4. Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

Let's Get Cooking!

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24 Reviews

tfarn

Made this on the recommendation of the reviews. It's good, but I did make some changes based on what I had available, and how it originally turned out. Used croissants instead of Hawaiian bread. Added full can of pineapple and juice and a full 14.5 ounce can of coconut milk to make up for no coconut-pineapple nectar. Used Harry & David's diced fruit medley and followed the rest of the ingredients. Turned out a little bland for me. But with the leftovers I added minced crystallized ginger, vanilla, and grated nutmeg. I also added microwave toasted coconut and sprinkled it on top (be careful to cook for 20-30 seconds at a time and stir in between each cooking so you don't burn it!). Much better. Think I'll try caramelized macadamia nuts on top next time! And maybe mince a bit of Thai chili to give it a little kick!

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