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
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.
Recipe based on one by Rita1652
Photo by Izy Hossack