Slow Cooker Island Bread Pudding

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Slow Cooker Island Bread Pudding

Butter flavored cooking spray

1 pound Hawaiian Bread, cut into 1-inch cubes (Kings Hawaiian Bread)

1 cup pineapple chunks, drained

1 bag (7-oz) dried tropical fruit trio

1 can (12-oz) coconut mild

1/4 cup dark rum

1 cup pineapple-coconut nectar

1 cup brown sugar

3 large eggs

1/4 t. cinnamon

1/2 t. salt

2 T. butter,cut into small pieces

 

 

 

1. Spray the inside of a 4 or 5-quart slow cooker with butter flavored cooking

spray.

 

2. In a large bowl, combine bread cubes, pineapple, and dried tropical fruit

mix.

 

3. In a medium bowl, whisk together coconut mil, rum, nectar, sugar, eggs,

cinnamon and salt. Pour over bread mixture. Stir until mixture is well combined

and bread is saturated. Transfer to slow cooker. Dot with butter.

 

4. Cover and cook on LOW setting for 3 to 4 hours.

 

Serves 6

Prep time: 10 mins

Cook time: 3 to 4 hours

 

Source: Sandra Lee - " Semi-Homemade Slow Cooker Recipes 2 "

Formatted by Chupa Babi: 04.02.08

 

" Cube Hawaiian bread is the base for this ambrosial treat flavored with coconut,

pineapple, and cinnamon. The heat releases the sweetness in the dark rum,

carmelizing it into a satiny glaze. Dried tropical fruits add confetti color. "

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