crockpot pina colada bread pudding

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CROCKPOT PINA COLADA BREAD PUDDING

List of Ingredients

1 lb loaf french bread

10 oz frozen pina colada drink mix

6 oz pineapple juice

12 oz evaporated milk

1/2 c cream of coconut

2 large bananas, sliced crosswise

3 large eggs

1/4 c light rum

1 c raisins

8 oz pineapple, crushed w/juice

1 t lemon peel, grated

Fresh mint sprigs

Recipe

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

bread

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

aside. In

blender or food processor, fitted with a metal blade, combine 1/2 of the

following ingredients; drink mix, pineapple juice, evaporated milk,

cream of

coconut and banana slices. Process until pureed; pour puree into a 6-cup

bowl. Puree remaining 1/2 of liquid ingredients and banana slices as

well as

eggs and liqueur, if desired. Combine both purees; set aside. Combine

raisins and crushed pineapple (and the juice); set aside. Place about

2/3 of

bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and

spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.

Top

with remaining bread cubes, then with remaining 1/2 tsp lemon peel and

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

Cover

and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and

serve hot. Garnish with fresh mint sprigs