Created by: Mikekey
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Recipe #2737 | Created on November 18, 2011
Categories: Desserts, Puddings, Dairy, Eggs, Fruit, Coconut, Slow Cooker (more)
Coconut Bread Pudding (Slow Cooker)
"A tropical take on an old favorite."
- 1 cup unsweetened coconut milk
- 1/2 cup milk
- 1 cup fat-free evaporated milk (not condensed milk)
- 4 cups dry French bread, cut into 1" pieces
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup raisins (or dried cranberries)
What You Will Need
No special items needed.
Step 1
Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
Step 2
In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
Step 3
Stir in coconut flakes and raisins (or cranberries). Cover and cook on high for 3 hours.
Step 4
Serve warm or chilled.
- Serving Size: 1 (200.7 g)
- Calories 630
- Total Fat - 28.9 g
- Saturated Fat - 18.6 g
- Cholesterol - 56.1 mg
- Sodium - 336 mg
- Total Carbohydrate - 79.9 g
- Dietary Fiber - 4.2 g
- Sugars - 51.5 g
- Protein - 17.2 g
- Calcium - 221.3 mg
- Iron - 1.1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg