Pina Colada Bread Pudding

Recipe by twissis
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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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