Title: Pina Colada Bread Pudding #1
Categories: Dessert Crockpot
Yield: 8 Servings
| 1 | | Loaf French or Sourdough |
| 10 | oz | Can frozen Pina Colada drink |
| | | Mix |
| 6 | oz | Can pineapple juice |
| 12 | oz | Can evaporated skim milk |
| 1/2 | c | Cream of coconut |
| 2 | | Bananas, sliced crosswise |
| 3 | | Eggs |
| 1/3 | c | Irish cream or 1/4 cup light |
| | | Rum, optional |
| 1 | c | Golden raisins |
| 8 | oz | Can crushed pineapple and juice |
| 1 | ts | Lemon peel, grated |
| | | Fresh mint sprigs (8 or 10) |
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
of following ingredients; drink mix, pineapple juice, milk, cream of
coconut and banana slices. Process until pureed; pour puree in 6-cup bowl.
Puree remaining half of liquid ingredients and banana slices as well as
eggs and liqueur, if desired. Combine both purees. Combine raisins and
crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in
slow-cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup
rasin-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. 1
serving contains: Cal 362; Prot 10g, Carb 60g, Fat 8g, Chol 65mg, Sodium
345mg. Source: Mable Hoffman's all-new Crockery Favorites.