Crockpot Pina Colada Bread Pudding

Ingredients

Instructions

Ingredients
1	pound	loaf french bread
10	oz	frozen pina colada drink mix
6	oz	pineapple juice
12	oz	evaporated milk
1/2	cup	cream of coconut
2	each	large bananas, sliced crosswise
3	each	eggs
1/4	cup	light rum
1	cup	raisins
8	oz	pineapple, crushed with juice
1	teaspoon	lemon peel, grated
1		mint sprigs, fresh

Directions:
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.