Pineapple-Coconut Bread Pudding

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

By Pillsbury Kitchens

February 1, 2012

tablespoon butter, softened

eggs

cans (13.5 oz each) coconut milk (not cream of coconut)

1/2 cups flaked coconut

cup chopped dried pineapple

3/4 cup sugar

tablespoons vanilla

1/4 teaspoon salt

loaf (1 lb) French bread, cut into 1-inch cubes

can (8 oz) unsweetened crushed pineapple in juice, drained, juice reserved

tablespoon cornstarch

tablespoon honey

tablespoons dark rum or 2 teaspoons rum extract

1/4 cup butter, cubed

Toasted coconut, if desired

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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.