Island Bread Pudding
- Ready In:
- 4hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 453.59 g king's Hawaiian bread, cut into 1 inch cubes
- 236.59 ml pineapple chunk
- 198.44 g bag dried tropical fruit (Sunmaid makes one with papaya, pineapple and mango)
- 340.19 g can coconut milk
- 59.14 ml dark rum
- 236.59 ml pineapple-coconut juice
- 236.59 ml brown sugar
- 3 large eggs
- 1.23 ml ground cinnamon
- 2.46 ml salt
- 29.58 ml butter, cut in small pieces
directions
- 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.
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