Title: Crockpot Pina Colada Bread Pudding
Categories: Dessert
Yield: 8 Servings
| 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 crossw |
| 3 | | Large eggs |
| 1/4 | c | Light rum |
| 1 | c | Aisins |
| 8 | oz | Pineapple; crushed w/juice |
| 1 | ts | Lemon peel; grated |
| | | Fresh mint sprigs |
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.
Ellie