 |
Pina Colada Bread Pudding
 Print Version |
 Email To A Friend
1 (1 pound) unsliced loaf French Bread or sourdough bread
1 (10 ounce) can frozen pina colada drink mix
1 (6 ounce) can pineapple juice
1 (12 ounce) can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 ounce) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream liqueur or 1/4 cup light rum, optional
1 cup golden raisins
1 (8 ounce) can crushed pineapple and juice
1 teaspoon grated lemon peel
8 or 10 fresh mint sprigs
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 a blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices. Process until pureed. Pour puree into a 6-cup bowl.
Puree remaining half o liquid ingredients and banana slices as well as eggs and liqueur or rum. Combine both purees.
Combine raisins and crushed pineapple with juice, set aside.
Place about 2/3 of bread cube in crockpot; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin pineapple mixture over bread in crockpot. Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into crockpot. Cover and cook on LOW 6 hours.
Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
