COCONUT BREAD PUDDING (SLOW COOKER)

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Coconut Bread Pudding (Slow Cooker) image

A tropical take on an old favorite.

Provided by Mikekey *

Categories     Puddings

Time 3h10m

Number Of Ingredients 11

1 c unsweetened coconut milk (the canned kind)
1 1/2 c evaporated milk (not sweetened condensed)
4 c dry french bread, cut into 1-inch cubes
2 large eggs
1/2 c granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 tsp rum extract
1/2 c unsweetened coconut flakes
1/2 c macadamia nuts, chopped
1/2 c raisins (optional)

Steps:

  • 1. Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
  • 2. In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
  • 3. Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
  • 4. Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

*** Explore more Coconut Bread Pudding (Slow Cooker) Recipes »

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