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Pina Colada Bread Pudding

Ingredients
 

1 lb bread pieces
1 can pina colada drink mix
6 oz pineapple juice
1 can milk, canned skim
1/2 cup cream of coconut
2 bananas
3 eggs
1/3 cup irish cream
1 cup raisins
8 oz pineapple in juice
1 tsp lemon peel, grated




 
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Preparation
 
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.

Source: _Crockery Favorites_ Posted on GEnie by D.MORRISSEY [DEE],
Jun 22, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005

 

 
Servings: 8

 

 

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