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.

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