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    You are in: Home / Recipes / Island Bread Pudding Recipe
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    Island Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Chef #1520721's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
    2. 2
      In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
    3. 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. 4
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Island Bread Pudding

    Serving Size: 1 (130 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 350.2
     
    Calories from Fat 107
    30%
    Total Fat 11.9 g
    18%
    Saturated Fat 9.2 g
    46%
    Cholesterol 77.3 mg
    25%
    Sodium 221.3 mg
    9%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 0.3 g
    1%
    Sugars 54.1 g
    216%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    Hawaiian bread

    dried tropical fruit

    pineapple-coconut juice

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