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Pina Colada Bread Pudding
1 lb Bread pieces
1 cn Pina Colada drink mix
6 oz Pineapple juice
1 cn Milk, canned skim
1/2 c Cream of coconut
1/3 c Irish cream
1 c Raisins
8 oz Pineapple in juice
1 ts Lemon peel, grated
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 slow cooker; 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.
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