Ingrédients pour Pina Colada Bread Pudding Crock Pot Or Oven
- 1/2 cup pineapple juice
- 1 (12-ounce) can evaporated milk
- Lime Zest
- Cream Of Coconut
- 4 large eggs
- 1 cup granulated sugar
- Light Rum
- 1 cup raisins
- Crushed Pineapple In Juice
- 1 loaf (about 6 cups) cubed day-old challah or brioche bread
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- Coconut
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Comment préparer Pina Colada Bread Pudding Crock Pot Or Oven
- Preheat oven to 350°F (175°C) or set slow cooker to low.
- **Custard:** In a blender, combine 4 large eggs, 1 (12-ounce) can evaporated milk, 1 (13.5-ounce) can full-fat coconut milk, 1 cup granulated sugar, 1/2 cup pineapple juice, 1 teaspoon vanilla extract, 1/4 cup light rum (optional), and a pinch of salt. Blend until smooth.
- **Fruit Mixture:** In a medium bowl, gently combine 1 cup raisins and 1 (20-ounce) can crushed pineapple, drained.
- **Slow Cooker Method:** Grease a 6-quart slow cooker. Layer 1/3 of 1 loaf (about 6 cups) cubed day-old challah or brioche bread in the bottom. Top with 1/3 of the raisin-pineapple mixture. Repeat layers twice. Pour the custard mixture evenly over the bread, pressing gently to submerge. Dot the top with 2 tablespoons of butter and sprinkle with 1 teaspoon of ground cinnamon. Cover and cook on low for 6 hours, or until heated through and set. If using the slow cooker, check for doneness after 5 hours.
- **Oven Method:** Grease a 9x13 inch baking dish. Layer 1/3 of the cubed bread in the dish, followed by 1/3 of the raisin-pineapple mixture. Repeat layers twice. Pour the custard mixture over the bread, pressing gently to submerge. Dot with 2 tablespoons butter and sprinkle with 1 teaspoon ground cinnamon. Bake at 350°F (175°C) for 50-60 minutes, or until golden brown and set, covering with foil for the first 30 minutes to prevent over browning.
- Let cool slightly before serving. Serve warm with Grand Marnier sauce (recipe #52907) or pineapple ice cream.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
196g
Fat
50g
Carbs
28g
