Crockpot Pina Colada Bread Pudding

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Crockpot Pina Colada Bread Pudding

 

1 pound loaf French bread

10 ounces frozen pina colada drink mix

6 ounces pineapple juice

12 ounces evaporated milk

1/2 cup cream of coconut

2 large bananas, sliced crosswise

3 large eggs

1/4 cup light rum

1 cup raisins

8 ounces pineapple, crushed with juice

1 teaspoon lemon peel, grated

fresh mint sprigs

 

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. Serves 8.