How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    midgelet ate it and said...
    wow, sounds great!
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    " It was excellent "
    hungrybear ate it and said...
    Would love this
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    " It was excellent "
    ozsmom ate it and said...
    Wow! This look phenomenal. I'd give you more then 5 forks if I could.
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    yum yum..five forks
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