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+ servings

Slow Cooker Bananas Foster Bread Pudding

Servings 8 servings


  • 5 eggs
  • 1 1/2 cups sugar
  • 1 can coconut milk
  • 8 oz crushed pineapple
  • about 1 1/2 cups milk
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 loaf French bread cubed

For the Sauce

  • 1 cup brown sugar
  • 1/2 cup butter
  • 2 Tbs. water
  • 1/2 tsp. rum extract
  • 2 bananas sliced
  • vanilla ice cream


  • Whisk eggs in a large bowl.
  • Whisk sugar into eggs.
  • Pour coconut milk into liquid measuring cup. Stir to loosen it if it's very clumped. It doesn't need to be smooth though.
  • Drain crushed pineapple juice into coconut milk. Add enough milk to bring the liquid measurement to 3 cups.
  • Whisk milk mixture into egg mixture.
  • Add salt, nutmeg and pineapple to egg mixture.
  • Stir bread cubes into this so that the bread is coated thoroughly.
  • Pour into slow cooker that you've sprayed with cooking spray.
  • Cook on low for 6-8 hours.

For the Sauce

  • Place all ingredients, except rum extract and bananas into a saucepan.
  • Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
  • Remove from heat and add rum extract and sliced bananas.
  • Serve warm bread pudding, topped with sauce and vanilla ice cream.