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Crockpot Recipe - PINA COLADA BREAD PUDDING

Ingredients:
1 (1 lb) unsliced loaf French Bread or sourdough bread
1 (10 oz) can frozen Pina colada drink mix
1 (6 oz) can pineapple juice
1 12 oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 oz each) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum, optional
1 cup golden raisins
1 8 oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs

Directions:
With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.
Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquor. Combine both purees. Combine raisins and crushed pineapple with juice, set aside. Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 tsp grated lemon peel and spread 1 cup raisin pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining lemon peel and raisinpineapple mixture. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint.

General Food Recipe Tip:

For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.