Recipe

Pina Colada Bread Pudding Recipe

	Cuzpat / All my dishes 2 months, 2 weeks ago Slow cooked and good pudding! Prep:20m Cook:360m Servings:10	Cuzpat
	pineapple coconut eggs rum bread

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Ingredients

1 pound loaf french bread

10 ounces frozen pina colada drink mix

6 ounces pineapple juice

12 ounces evaporated milk

1/2 cup cream of coconut

2 large bananas, sliced crosswise

3 large eggs

1/4 cup light rum

1 cup raisins

8 ounces pineapple, crushed with juice

1 teaspoon lemon peel, grated

fresh mint sprigs

Directions

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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