Pina Colada Bread Pudding Crock Pot Or Oven Recipe

Name: Pina Colada Bread Pudding Crock Pot Or Oven
Prep time: 30 min
Cook time: 375 min
Total time: 405 min
Yield: Serves 1 or more
Ingredients: 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

Escape to paradise with this irresistible Pina Colada Bread Pudding! This tweaked tropical recipe is incredibly easy to make in your slow cooker or oven. Imagine tender bread soaked in a creamy coconut-rum custard, bursting with juicy pineapple and sweet raisins. Served warm with a luscious Grand Marnier sauce (recipe #52907) or a scoop of cool pineapple ice cream, it's the ultimate dessert for a tropical getaway at home!

Prep Time 30 mins

Cook Time 375 mins

Calories 548.5 kcal

Protein 26g

Rating 1.5 (2 Reviews)

Pina Colada Bread Pudding Crock Pot Or Oven

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.