Pina Colada Bread Pudding
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 lb loaf French bread
- 10 ounces frozen Pina Colada mix
- 6 ounces pineapple juice
- 12 ounces evaporated milk
- 1⁄2 cup cream of coconut
- 2 large bananas (sliced crossway)
- 3 large eggs
- 1⁄4 cup light rum
- 1 cup raisins (optional)
- 8 ounces crushed pineapple in juice
- 1 teaspoon lemon peel (grated)
- fresh mint sprig
directions
- With a sharp knife, peel crust from bread & save for another use. 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 & banana slices. Process till pureed & pour puree into a 6-cup bowl.
- Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
- Combine both purees & set aside.
- Combine raisins & crushed pineapple + the juice & set aside.
- Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & 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 & raisin-pineapple mixture.
- Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
- TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.
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Reviews
-
This was good, but I'd make some changes. It had a nice taste, but it was more plain pineapple than pina colada. It tasted better the second day, but the coconut flavor is still not really there. I'd like to try it again with more cream of coconut, and also mix in some flaked coconut with the crushed pineapple. Oh, it just occurred to me that you could even drizzle some cream of coconut over the top of each serving. Yum! Updating because I forgot to mention something: The directions say to serve it hot, but we didn't care for it at all hot. The texture was just like soggy bread at that point and the flavor barely came through. It was much, much better at room temperature or even cold.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)