Slow-Cooker Pina Colada Bread Pudding

This Pina Colada Bread Pudding recipe is sure to get your taste buds hula dancing! Ingredients like cinnamon and crushed pineapple make this tropical bread pudding a delicious treat the whole family will love.

Plus it has been tweaked so it’s made easily in a slow cooker!

Try serving it with pineapple ice cream.

Slow-Cooker Pina Colada Bread Pudding

Serves 8 – 10


12 ounces pineapple juice
12 ounces evaporated milk
1 teaspoon lime zest or 1 teaspoon lemon zest
1 cup cream of coconut
6 eggs
1⁄3 cup sugar
1⁄4 cup light rum (or pineapple flavored works good in this)
1 cup raisins (or dried fruit of choice like dried cherries apricots, blueberries)
8 ounces crushed pineapple in juice
1 lb bread, 1 inch cubes
1 tablespoon butter, softened
1⁄4 cup coconut (can be mixed into the custard mixture) (optional)


In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.

Combine raisins and crushed pineapple (and the juice); set aside.

Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
top with butter, cinnamon.

Cover and cook on LOW 6 hours.


Place it in a well buttered 9 by 13 casserole.

Bake at 350 for 1 hour.


Up Next:

Molten Chocolate Cherry Baby Cakes

I’m always up for any dessert that includes the words dark, molten and chocolate. But these sweet baby cakes really take the cake! Gooey, decadent and delicious.

Recipe based on one by Rita1652
Photo by Izy Hossack