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Ingredients: 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 crossway 3 Large eggs 1/4 c Light rum 1 c raisins ( I leave this out ) 8 oz Pineapple; crushed w/juice 1 ts Lemon peel; grated Fresh mint sprigs Method: With a sharp knife, peel crust from bread and save for another use. Cut bread into 1-inch cubes and 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 and pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur. Combine both purees and set aside. Combine raisins and crushed pineapple (and the juice)then 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. |
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