Pina colada bread pudding
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -shirley ferguson; mhrh24b | ||
| 3 | Eggs | |
| 1 | Loaf french or sourdough | |
| ⅓ | cup | Irish cream or 1/4 cup light |
| 10 | ounces | Can frozen pina colada drink |
| Rum; optional | ||
| Mix | ||
| 1 | cup | Golden raisins |
| 6 | ounces | Can pineapple juice |
| 8 | ounces | Can crushed pineapple and |
| 12 | ounces | Can evaporated skim milk juice |
| ½ | cup | Cream of coconut |
| 1 | teaspoon | Lemon peel; grated |
| 2 | Bananas; sliced crosswise | |
| Fresh mint sprigs (8 or 10) | ||
Directions
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 ⅔ of bread cubes in slow-cooker; sprinkle ½ 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.