Easy Recipes

Fresh Tropical Fruit Bread Pudding

Who knew bread pudding could be made in a rice cooker? Well, you do now.

2 cups water
2 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup whole milk
2 tablespoons butter, melted
2 cups white bread, cut into 1/2-inch cubes
3/4 cup fresh mangos, papaya, and nectarine, diced
3 cups vanilla ice cream

Spray a 1-2 quart baking dish with nonstick cooking spray. The dish should fit into the inner pot of the Aroma® rice cooker with nonstick cooking spray. Set aside. Pour 2 cups of water into the inner pot and close the lid. Press the Steam/Cook button and bring the water to a boil, in approximately 8 minutes. In a large bowl, cream the eggs and sugar with an electric mixer, scraping the sides of the bowl often. Add the vanilla and milk and beat again at medium speed for 3 minutes. Add the melted butter and beat for 1 minute. Gently fold in the bread cubes and fresh fruit. Pour the batter into the baking dish and cover with a piece of foil. Open the lid, using caution to avoid steam burns. Using a foil pan lifter and a cooking mitt, place the baking dish into the boiling water. Close the lid and cook for 45 to 50 minutes. Using a cooking mitt and the foil pan lifter, remove the baking dish to a wire rack and cool the pudding slightly. To serve, spoon the pudding into bowls and top with vanilla ice cream.