|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Pina Colada Bread Pudding
|
|
|
|
Submitted by:
Jimmy |
|
|
Great bread pudding with tropical flavor cooked in a crock pot |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 pound(s) , French Bread Loaf
- 10 ounces , Frozen Pina Colada Mix
- 6 ounces , Pineapple Juice
- 12 ounces , Evaporated Milk
- 1/2 cup(s) , Cream of Coconut
- 2 large , Bananas Sliced Crosswise
- 3 large , Eggs
- 1/4 cup(s) , Light Rum
- 1 cup(s) , Raisins
- 8 ounces , Pineapple Crushed with Juice
- 1 teaspoon(s) , Lemon Zest
- 0 as needed , Fresh Mint Sprigs For Garnish
|
|
| Instructions: |
|
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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|