Frank's Recipes! Pina Colada Bread Pudding

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Pina Colada Bread Pudding

Yield: 8 servings

1 lb Bread pieces (if you use brioche or a similar eggy-rich bread it will really be tasty)
3 Eggs
1 cn Pina Colada drink mix
1/3 c Irish cream
6 oz Pineapple juice
1 c Raisins
1 cn Milk, canned skim
8 oz Pineapple in juice
1/2 c Cream of coconut
1 teaspoon Lemon peel, grated
2 Bananas

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.

Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.