Crockpot pina colada bread pudding

8 servings

Ingredients

Quantity Ingredient
1 pounds Loaf french bread
10 ounces Frozen pina colada drink mix
6 ounces Pineapple juice
12 ounces Evaporated milk
½ cup Cream of coconut
2 Large bananas; sliced crossw
3 Large eggs
¼ cup Light rum
1 cup Aisins
8 ounces Pineapple; crushed w/juice
1 teaspoon Lemon peel; grated
Fresh mint sprigs

Directions

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 ½ 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 ½ 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 ⅔ of bread cubes in slow cooker, sprinkle with ½ 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 ½ 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.

Ellie

Related recipes