Free Online Recipes

Sign Up login

Island Bread Pudding Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Island Bread Pudding

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   4 hours

1 pound King's Hawaiian bread, cut into 1 inch cubes
1 Cup Dole pineapple chunks, drained
One, 7 oz bag Sun Maid dried tropical fruit trio
One, 12 oz can Thai Kitchen coconut milk
1/4 cup Myer's dark rum
1 Cup Kerri's pineapple-coconut nectar
1 Cup brown sugar
3 large eggs
1/4 tsp cinnamon
1/2 tsp salt
2 Tbsp butter, cut into small pieces
Butter flavor cooking spray

Spray the inside of slow cooker with butter-flavor cooking spray. In a large bowl, combine bread cubes, pineapple, and dried fruit mix.
In a medium bowl, whisk together coconut milk, rum, nectar, brown sugar, eggs, cinnamon and salt. Pour over bread mixture. Stir until well mixed and bread is saturated.
Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Island Bread Pudding recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.