Island Bread Pudding

• 1 lb king's Hawaiian bread, cut into 1 inch cubes
• 1 cup pineapple chunk
• 1 (7 ounce) bag dried tropical fruit (Sunmaid makes one with papaya, pineapple and mango)
• 1 (12 ounce) can coconut milk
• 1/4 cup dark rum
• 1 cup pineapple-coconut juice
• 1 cup brown sugar
• 3 large eggs
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons butter, cut in small pieces

1. Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
2. In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
3. In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
4. Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.

kings hawaiian bread, pineapple, tropical fruit, coconut milk, dark rum, pineapplecoconut juice, brown sugar, eggs, ground cinnamon, salt, butter

Taken from www.food.com/recipe/island-bread-pudding-484795 (may not work)