Coconut Bread Pudding (Slow Cooker)

Prep Time
Cook Time
3h 10m
Ready In

"A tropical take on an old favorite."

Original recipe yields 8 servings


  • Serving Size: 1 (141.8 g)
  • Calories 225.5
  • Total Fat - 6.3 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 60.5 mg
  • Sodium - 358.4 mg
  • Total Carbohydrate - 36.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 23.9 g
  • Protein - 6.8 g
  • Calcium - 160.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

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.

Tips & Variations

No special items needed.


TwisSis RIP Forever in our Kitchen

Made for the 1st Time Around Tag Game @ FF&F - A fondness for bread pudding is a decades-long family legacy & this one is very good. It's rich from the mix of milk products, but has just 1/2 cup of sugar. I added more of the milk ingredients toward the end of the cooking time as it was getting pretty dry. Maybe less bread, more milk or a shortened cook time would fix this. It has a tropical flavor profile that we took a step further w/a drizzle of light rum. My game nite guests had never eaten bread pudding or heard of a crock-pot, so they were full of questions. Bottom Line is we liked it very much. Thx for sharing the recipe w/us.

(28 May 2016)