Coconut Bread Pudding Slow Cooker Food

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.

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 (SLOW COOKER)

Steps:

• 1. Coat a 4-6 qt. slow cooker with non-stick cooking spray. Combine coconut milk, evaporated milk and bread pieces in the crock and stir thoroughly to mix.
• 2. In a mixing bowl, beat eggs, sugar, salt and extracts. Add this mixture to the bread and milk mixture in the slow cooker.
• 3. Stir in coconut flakes, nuts and raisins. Cover and cook on high for 3 hours.
• 4. Serve warm or chilled with sweetened whipped cream or forazen whipped topping (thawed).

SLOW COOKER BREAD PUDDING

Steps:

• Place cubed cinnamon rolls in a 3-qt slow cooker.
• In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg, beat until smooth.
• Stir in raisins.
• Pour over cinnamon rolls; stir gently.
• Cover and cook on low for 3 hours or until a knife comes out clean.

SLOW-COOKED BREAD PUDDING

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the bagels, apple, cranberries and raisins. In a large bowl, whisk the eggs, milk, sugar, butter, cinnamon and vanilla. Pour over bagel mixture and stir to combine; gently press bagels down into milk mixture., Cover and cook on low for 3-4 hours or until a knife inserted in the center comes out clean. If desired, dust servings with confectioners' sugar.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 300°F
• Soak bread in warm milk.
• Beat eggs yolks and 1 egg white.
• Gradually add evaporated milk, almond extract and sugar.
• Add mixture to bread and milk, then add 1 1/2 cup of coconut and butter.
• Bake for 1 hour and 20 to 30 minutes or until spatula comes out clean when inserted in center of pudding.
• For meringue :.
• Beat egg whites until fluffy, gradually adding sugar and almond extract.
• Continue beating until stiff.
• Pour over pudding.
• Sprinkle with coconut.
• Bake at 325 F for 5-7 minutes until slightly brown.

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.

SLOW COOKER BREAD PUDDING

Steps:

• Spray inside of slow cooker with cooking spray.
• Place ½ the bread cubes in cooker.
• Sprinkle on raisins then cover with remaining bread cubes.
• Mix remaining ingredients; pour over bread.
• Cover and cook on high heat setting 2 ½ to 3 hours or until toothpick inserted in center comes out clean.

COCONUT BREAD PUDDING

Steps:

• In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1 1/8 cups sugar. Mix until smooth. In a small pan, bring cream to a boil. With mixer running at medium-low speed, slowly add hot cream. Add coconut milk and rum, and mix again just until smooth. Allow mixture to rest at room temperature for one hour.
• Heat oven to 350 degrees. Fill a kettle with water and place over high heat to bring to a boil. In an 8 1/2-by-12-inch baking dish, arrange challah slices so they overlap in two columns. Pour custard evenly over top, and press down lightly with a spatula. Place dish in a large, deep pan, like a roasting pan. Carefully pour in boiling water so that it comes about halfway up the sides of baking dish. Bake until custard is set but not too firm, 30 to 35 minutes.
• Sprinkle liberally with sugar, and caramelize it with a kitchen torch or by placing it under a broiler for 2 to 3 minutes. Serve, scooping out individual portions.