"Pina Colada Bread Pudding"
| Ingredients | | | 1 | pound | bread, pieces | | | 1 | each | pina colada drink mix, can | | | 6 | oz | pineapple juice | | | 1 | each | milk, canned, skim | | | 1/2 | cup | cream of coconut | | | 2 | each | bananas | | | 3 | each | eggs | | | 1/3 | cup | irish cream | | | 1 | cup | raisins | | | 8 | oz | pineapple, canned, in juice | | | 1 | teaspoon | lemon peel, grated | | | | | |
Directions:
| Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin 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 dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.
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