If you think this recipe is too risky, you can revert to our Grandma’s Bread Pudding which also gives the history of bread pudding.
Crockpot 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 ormake 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 aswell 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 crockpot, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in crockpot.
Top with remaining bread cubes, then with remaining 1/2 t. lemon peeland raisin-pineapple mixture.
Pour pureed ingredients into crockpot.
Cover and cook on LOW 6 hours.
Spread pudding into 8 or 10 dessert dishes and serve hot.
Garnish with fresh mint sprigs.
Source: Cup O’Recipes Mailer