Crock Pot Pina Colada Bread Pudding
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
1/4 C. light rum
1 C. raisins
8 oz. pineapple; crushed w/juice
1 t. 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 t. 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 t. 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.