coconut bread pudding (slow cooker)

Name: Coconut Bread Pudding (Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Yield: 8
Cuisine: Hawaiian/Polynesian
Ingredients: 1 cup(s) unsweetened coconut milk (the canned kind); 1 1/2 cup(s) evaporated milk (not sweetened condensed); 4 cup(s) dry french bread, cut into 1-inch cubes; 2 large eggs; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) rum extract; 1/2 cup(s) unsweetened coconut flakes; 1/2 cup(s) macadamia nuts, chopped; 1/2 cup(s) raisins (optional)

(2 RATINGS)

16 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on May 27, 2016

A tropical take on an old favorite.

Rate

prep time 10 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

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

How To Make coconut bread pudding (slow cooker)

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.

Step 2

In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
Step 3

Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
Step 4

Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).
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