PINA COLADA BREAD PUDDING
Crockpot pina colada bread pudding
Ingredients
- 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
Instructions
- 1
With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe.
- 2
Cut bread into 1-inch cubes; set aside.
- 3
In blender or food processor fitted with metal blade, combine half of the following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.
- 4
Process until pureed, pour puree into 6 cup bowl.
- 5
Puree remaining half of liquid ingredients and banana slices as well as eggs and liquor. Combine both purees.
- 6
Combine raisins and crushed pineapple with juice, set aside.
- 7
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.
- 8
Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture.
- 9
Pour pureed ingredients into slow cooker.
- 10
Cover and cook on LOW for 6 hours.
- 11
Spoon pudding into 8 or 10 dessert dishes and serve hot.
- 12
Garnish with mint.