Recipe| Crockpot Pina Colada Bread Pudding

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
3 eggs
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


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