Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

CROCKPOT PINA COLADA BREAD PUDDING

List of 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



Recipe



With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.


Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquer. Combine both purees. Combine raisins and crushed pineapple with juice, set aside. 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. Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint.