CROCKPOT PINA COLADA BREAD PUDDING

[Guest guest]

CROCKPOT PINA COLADA BREAD PUDDING

 

1 (1 lb) unsliced loaf French Bread or sourdough bread

1 (10 oz) can frozen Pina colada drink mix

1 (6 oz) can pineapple juice

1 12 oz can evaporated skimmed milk

1/2 cup cream of coconut

2 (7 or 8 oz each) ripe bananas, sliced crosswise

3 eggs

1/3 cup Irish cream or 1/4 cup light rum, optional

1 cup golden raisins

1 8 oz can crushed pineapple and juice

1 tsp grated lemon peel

8 or 10 fresh mint sprigs

 

With sharp knife, peel crust from bread; discard crust or make into

breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set

aside. In blender or food processor fitted with metal blade, combine half or

following ingredients: drink mix, pineapple juice, milk, cream of coconut,

and banana slices.

 

Process until pureed, pour puree into 6 cup bowl. Puree remaining half or

liquid ingredients and banana slices as well as eggs and liquer. Combine

both purees. Combine raisins and crushed pineapple with juice, set aside.

Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 tsp grated lemon

peel and spread 1 cup raisin pineapple mixture over bread in slow cooker.

Top with remaining bread cubes, then with remaining lemon peel and

raisin-pineapple mixture. Pour pureed ingredients into slow cooker. Cover

and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve

hot. Garnish with mint.