Pina Colada Bread Pudding (Crock Pot)

Ingredients

• 1 lb French bread, loaf
• 10 ounces frozen powdered drink mix (pina colada)
• 6 ounces pineapple juice
• 12 ounces evaporated milk
• 1/2 cup cream of coconut
• 2 large bananas, sliced crosswise
• 3 large eggs
• 1/4 cup light rum
• 1 cup raisins
• 8 ounces pineapple, crushed with juice
• 1 teaspoon lemon peel, grated
• fresh mint sprig

Directions

1. 1

   With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Garnish with fresh mint sprigs.