Save on Pinterest

Caribbean Bread Pudding

A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    16 servings

Ingredients

  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 large firm bananas, halved
  • 1 can (12 ounces) evaporated milk
  • 1 can (10 ounces) frozen nonalcoholic pina colada mix
  • 1 can (6 ounces) unsweetened pineapple juice
  • 3 large eggs, room temperature
  • 1/2 cup cream of coconut
  • 1/4 cup light rum, optional
  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • Whipped cream and maraschino cherries, optional

Directions

  • In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth.
  • Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.
Nutrition Facts
3/4 cup: 254 calories, 5g fat (3g saturated fat), 42mg cholesterol, 214mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 6g protein.

Recommended Video

Reviews

Click stars to rate