Pina Colada Bread Pudding
Serving Size : 8
Ingredients for prepare Pina Colada Bread Pudding
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | Bread pieces |
| 1 | can | Pina Colada drink mix |
| 6 | ounces | Pineapple juice |
| 1 | can | Milk - canned skim |
| 1/2 | cup | Cream of coconut |
| 2 | | Bananas |
| 3 | | Eggs |
| 1/3 | cup | Irish cream |
| 1 | cup | Raisins |
| 8 | ounces | Pineapple in juice |
| 1 | teaspoon | Lemon peel - grated |
recipe Pina Colada Bread Pudding
Slice bananas crosswise. In blender or food processor
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fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut,
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and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining
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half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with
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juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle
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1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining
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bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into
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slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes
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and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into
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serving dish, cover and refrigerate; then eat later. Crockery Favorites
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