Recipe Details

Summary

Name: Crockpot Pina Colada Bread Pudding

Category: Crock Pot And Slow Cooker

Ingredients and Directions

1 pound loaf french bread

10 oz frozen pina colada drink mix

6 oz pineapple juice

12 oz evaporated milk

1/2 cup cream of coconut

2 each large bananas, sliced crosswise

3 each eggs

1/4 cup light rum

1 cup raisins

8 oz pineapple, crushed with juice

1 teaspoon lemon peel, grated

1 mint sprigs, fresh

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.