Island Bread Pudding

11 ingredients
8 steps

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. 1
    Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
  2. 2
    In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
  3. 3
    In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt.
  4. 4
    Pour over bread mixture.
  5. 5
    Stir until well combined and bread is saturated.
  6. 6
    Transfer to slow cooker.
  7. 7
    Dot with butter.
  8. 8
    Cover and cook on low setting for 3 to 4 hours.

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