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Pineapple-Coconut Bread Pudding

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15 min prep time
3 hr 45 min total time
15 ingredients
10 servings

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

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 583

% Daily Value

Total Fat: 30 1/2g; 0%
Saturated Fat 23g 0%
Sodium: 452mg; 0%
Total Carbohydrate: 66 1/2g; 0%
Dietary Fiber 3g 0%
Protein: 12 1/2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 5 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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