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 lg Bananas; sliced crosswise
3 lg Eggs
1/4 c Light rum
1 c Raisins
8 oz Pineapple; crushed,
-with 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 ts 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 ts 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.
