Prep 30 mins
Cook 4 hrs
A tropical bread pudding that is just delicious. Made it for mother's day as part of a Hawaiian theme, and my family loves it. Even my husband who doesn't care for traditional bread pudding asks for a double batch so we can have leftovers. I have a hard time finding the pineapple-coconut nectar sometimes, but I find any tropical nectar will work.
- 1 lb king's Hawaiian bread, cut into 1 inch cubes
- 1 cup pineapple chunk
- 1 (7 ounce) bag dried tropical fruit (Sunmaid makes one with papaya, pineapple and mango)
- 1 (12 ounce) can coconut milk
- 1⁄4 cup dark rum
- 1 cup pineapple-coconut juice
- 1 cup brown sugar
- 3 large eggs
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 tablespoons butter, cut in small pieces
- Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
- In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
- 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 3-4 hours. Check to make sure sides do not burn.