Recipe for Pina Colada Bread Pudding


3 eggs
1 loaf french or sourdough
1/3 cup irish cream or 1/4 cup light
10 oz can frozen pina colada drink
1 rum; optional
1 mix
1 cup golden raisins
8 oz can crushed pineapple and
12 oz can evaporated skim milk juice
1/2 cup cream of coconut
1 teaspoon lemon peel; grated
2 bananas; sliced crosswise
1 fresh mint sprigs (8 or 10)


With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half of following ingredients; drink mix, pineapple juice, milk, cream of coconut and banana slices. Process until pureed; pour puree in 6-cup bowl. Puree remaining half of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in slow-cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup rasin-pineapple mixture over bread in slow-cooker. Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint.

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