Island Bread Pudding

Name: Island Bread Pudding
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

1

Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
2

In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
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 3-4 hours. Check to make sure sides do not burn.