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PINA COLADA BREAD PUDDING
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 raisins
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.
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Bread Pudding 03