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 crossw
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
From
Yields
8 Servings