Crockpot Pina Colada Bread Pudding recipe
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Timings & Yeildings
Prepration : 30mins
Cooking : 6hrs
Total : 6hrs30mins
Yeildings: 8servings
Direction and Ingredients
Amount Ingredient Preparation
1 pound bread, french
10 ounces pina colada drink mix frozen
6 ounces pineapple juice
12 ounces evaporated milk
1/2 cup cream of coconut
2 large bananas sliced crosswise
3 each eggs
1/4 cup light rum
1 cup raisins
8 ounces pineapple crushed with juice
1 teaspoon lemon peel grated
1 x mint sprigs fresh
 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 1 dessert dishes and serve hot. Garnish with fresh mint sprigs
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