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Pudding: Pina Colada Bread Pudding

Source of Recipe

Marla


Recipe Introduction

Slow cooker dessert recipe.

List of Ingredients

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 large bananas, sliced crosswise
3 large eggs
1/4 c light rum
1 c raisins
8 oz pineapple, crushed w/juice
1 t lemon peel, grated
Fresh mint sprigs



Recipe

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 a 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.