Crockpot Pina Colada Bread Pudding

Recipe Ingredients

1 lb	454g / 16oz	Loaf French bread
10 oz	284g	Frozen pina colada drink mix
6 oz	170g	Pineapple juice
12 oz	340g	Evaporated milk
1/2 cup	118ml	Cream of coconut
2 cups	474ml	Bananas - sliced crosswise (large)
3 cups	594g / 20oz	Eggs (large)
1/4 cup	59ml	Light rum
1 cup	160g / 5.6oz	Raisins
8 oz	227g	Pineapple - crushed w/juice
1 teaspoon	5ml	Lemon peel - grated
		Fresh mint sprigs

Recipe Instructions

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.

This one came from Mable Hoffman's "All-New Crockery Favorites" cookbook.

Source:
Catherine Guy

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