Coconut Bread Pudding (Slow Cooker)

Mikekey K

By
@Mikekey

A tropical take on an old favorite.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 c
unsweetened coconut milk (the canned kind)
1 1/2 c
evaporated milk (not sweetened condensed)
4 c
dry french bread, cut into 1-inch cubes
2 large
eggs
1/2 c
granulated sugar
1/2 tsp
salt
1/2 tsp
vanilla extract
1/2 tsp
rum extract
1/2 c
unsweetened coconut flakes
1/2 c
macadamia nuts, chopped
1/2 c
raisins (optional)

Directions Step-By-Step

1
Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
2
In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
3
Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
4
Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Hawaiian/Polynesian