Crockpot Pina Colada Bread Puddingcrockpot, desserts 1 lb loaf french bread 10 oz frozen pina colada drink mix 6 oz pineapple juice 12 oz evaporated milk 1/2 cup cream of coconut 2 large bananas; sliced crossw 3 large eggs 1/4 cup light rum 1 cup aisins 8 oz pineapple; crushed w/juice 1 teaspoon lemon peel; grated 1 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 |
