Island Bread Pudding

Ingredients

• 1 cup brown sugar (recommended: C and H)
• 2 tablespoons butter cut into small pieces
• 12 ounce coconut milk canned (recommended: Thai Kitchen)
• 1 cup pineapple-coconut nectar (recommended: Kern's)
• 0.3 cup rum dark (recommended: Myers's)
• 3 large eggs 
• 7 ounce tropical fruit trio dried (recommended: Sun Maid)
• 0.3 teaspoon ground cinnamon 
• 1 pound hawaiian bread cut into 1-inch cubes (recommended: king's)
• 1 cup pineapple chunks (recommended: Dole)
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk
• slow cooker

Directions

1. Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
2. In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
3. In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt.
4. Pour over bread mixture. Stir until well combined and bread is saturated.
5. Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.