Pineapple-Coconut Bread Pudding

Name: Pineapple-Coconut Bread Pudding
Prep time: 15 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 1 tablespoon butter, softened; 8 eggs; 2 cans (13.5 oz each) coconut milk (not cream of coconut); 1 1/2 cups flaked coconut; 1 cup chopped dried pineapple; 3/4 cup sugar; 2 tablespoons vanilla; 1/4 teaspoon salt; 1 loaf (1 lb) French bread, cut into 1-inch cubes; 1 can (8 oz) unsweetened crushed pineapple in juice, drained, juice reserved; 1 tablespoon cornstarch; 1 tablespoon honey; 2 tablespoons dark rum or 2 teaspoons rum extract; 1/4 cup butter, cubed; Toasted coconut, if desired

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Prep 15 min
Total 3 hr 45 min
Ingredients 15
Servings 10

Serve your family with this pudding that’s made with coconut, pineapple and bread – a tasty slow cooked dessert.

By Pillsbury Kitchens

Updated February 1, 2012

Ingredients

1 tablespoon butter, softened
8 eggs
2 cans (13.5 oz each) coconut milk (not cream of coconut)
1 1/2 cups flaked coconut
1 cup chopped dried pineapple
3/4 cup sugar
2 tablespoons vanilla
1/4 teaspoon salt
1 loaf (1 lb) French bread, cut into 1-inch cubes
1 can (8 oz) unsweetened crushed pineapple in juice, drained, juice reserved
1 tablespoon cornstarch
1 tablespoon honey
2 tablespoons dark rum or 2 teaspoons rum extract
1/4 cup butter, cubed
Toasted coconut, if desired

Steps

1

Grease bottom and side of 6-quart slow cooker with 1 tablespoon butter. In very large bowl, mix eggs, coconut milk, 1 1/2 cups coconut, dried pineapple, sugar, vanilla and salt. Add bread cubes; toss to coat. Pour mixture into slow cooker. Let stand 30 minutes or cover and refrigerate up to 18 hours.
2

Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 2 hours longer or until puffed and set.
3

In 2-cup microwavable measuring cup, place reserved pineapple juice and enough water to equal 3/4 cup. Stir in cornstarch and honey with wire whisk until smooth. Microwave uncovered on High 2 minutes 30 seconds or until thickened. Stir in rum. Microwave on High 30 seconds. Add crushed pineapple and 1/4 cup butter; stir until butter is melted. Serve warm bread pudding with pineapple sauce. Garnish with toasted coconut.