Coconut Bread Pudding (Slow Cooker)

1
Mikekey *

By
@Mikekey

A tropical take on an old favorite.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Coat 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.
2In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
3Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
4Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

About Coconut Bread Pudding (Slow Cooker)

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