A recipe for Crockpot Pina Colada Bread Pudding. Follow the simple recipe instructions for Crockpot Pina Colada Bread Pudding shared by other home cooking experts.
Ingredients
1 pound loaf French bread10 oz frozen pina colada drink mix
6 oz pineapple juice
12 oz evaporated milk
1/2 cup cream of coconut
2 each large bananas, sliced crosswise
3 each eggs
1/4 cup light rum
1 cup raisins
8 oz pineapple, crushed with juice
1 Tsp. lemon peel, grated
1, mint sprigs, fresh,
Directions
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 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.
