MM: CROCKPOT PINA COLADA BREAD PUDDING
---------- Recipe via Meal-Master (tm) v8.05

Title: CROCKPOT PINA COLADA BREAD PUDDING
Categories: Desserts, Crockpot
Yield: 8 Servings

1 lb Loaf french bread
10 oz Frozen pina colada drink mix
6 oz Pineapple juice
12 oz Evaporated milk
1/2 c Cream of coconut
2 Large bananas; sliced cross wise
3 Large eggs
1/4 c Light rum
1 c Aisins
8 oz Pineapple; crushed w/juice
1 ts Lemon peel; grated
Fresh mint sprigs

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 10 dessert dishes and serve hot.
Garnish with fresh mint sprigs.

This one came from Mable Hoffman's "All-New Crockery
Favorites" cookbook.

Ellie
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