Crockpot Pina Colada Bread Pudding
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 Lg bananas; sliced crossw
3 Lg eggs
1/4 c Light rum
1 c Raisins
8 oz Pineapple; crushed w/juice
1 ts 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.