Jun 6, 2013
Slow Cooker Coconut Bread Pudding
8 cups cubed bread
1 cup coconut (optional or you could substitute raisins)
2 cups milk
1/4 cup butter, melted
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1.Place bread and coconut in a slow cooker.
2.Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and coconut. Toss to evenly coat.
3.Cook on Low until a knife inserted near the center comes out clean, about 3 hours.
(I made a glaze with icing sugar and coconut and poured overtop as my kids like a sweet touch to their bread pudding)