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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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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. 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.
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