Coconut Bread Pudding Slow Cooker Recipes

SLOW-COOKER CINNAMON ROLL PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla and nutmeg. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low until a knife inserted in the center comes out clean, about 3 hours. If desired, serve with ice cream.

SLOW-COOKER BREAD PUDDING

Steps:

• Spray 5-quart oval slow cooker with cooking spray.
• Place bread and raisins in slow cooker.
• In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
• Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter eight 6-ounce ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15 to 20 minutes. Remove from oven. Reduce oven heat to 300 degrees.
• Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla, and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes.
• Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 minutes to 1 hour. Let cool. Serve dusted with confectioners' sugar.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

COCONUT BREAD PUDDING

Steps:

• Cut french bread into 1 inch pieces.
• Coat slow cooker with cooking spray.
• Combine coconut milk, milk, evaporated milk, and bread pieces in slow cooker.
• In mixing bowl, beat eggs, sugar, vanilla, and salt.
• Add beateen egg mixture to bread mixture.
• Stir in coconut flakes and raisins.
• Cover and cook on high for 3 hours.
• Serve warm or chilled.

NUTELLA BREAD PUDDING (SLOW COOKER)

Steps:

• Line the back of your slow cooker (the side opposite the control panel) with a piece of foil doubled over--this protects it from the extra-hot heating elements there and prevents the custard from burning. Also, line the rest of your slow cooker with foil and Pam (I used a slow cooker plastic bag.).
• Heat oven to 225 degrees F and move rack to middle position. Spread bread cubes on rimmed baking sheet so that they are in a single layer and bake until dry/crisp, about 40 minutes. Toss them around halfway through.
• Let them cool and then mix together with the chocolate chips in the slow cooker.
• Whisk the cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in a large bowl.
• Pour this over the bread cubes in the slow cooker, making sure to coat the top layer as you are pouring. Depending on the size of your slow cooker, you can push on top of the bread cubes with a spatula to evenly coat them in the custard.
• Mix 1 tablespoon granulated sugar with 2 tablespoons light brown sugar and then sprinkle evenly over the top.
• Cover and cook until set in the center, about 4 hours on low. Then let it cool for 30 minutes before serving. (I only let it set for about 15 minutes.).
• You can serve it warm with ice cream or whipped cream.