This Slow Cooker 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.
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Slow-Cooker Pina Colada Bread Pudding
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Serves 8 - 10
Course:
Dessert
Cuisine:
American
Keyword:
Slow Cooker Pina Colada Bread Pudding
Servings: 2
Calories: 395 kcal
Ingredients
- Ingredients
- 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
- cinnamon
- 1 ⁄4 cup coconut can be mixed into the custard mixtur(optional
Instructions
-
Directions
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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.
-
Or.
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Place it in a well buttered 9 by 13 casserole.
-
Bake at 350 for 1 hour.
Enjoy Slow Cooker Pina Colada Bread Pudding!
Up Next:
Crock Pot Triple Chocolate Surprise
Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.
Recipe based on one by Rita1652
Photo by Izy Hossack