Pina Colada Bread Pudding
January 28, 2015
"I love crockpot cooking & bread pudding, so finding this recipe so long ago that I cannot recall the source seemed like fate to me. It was scribbled on a piece of paper, but didn't include times. So I estimated the prep time since the crock pot cook time was already included in the directions. Sadly, I'll probably never be able to make it here in Iceland for lack of the pina colada drink mix I've never seen here. This clearly works best for an adult special occasion or dinner party. Enjoy!"
- Serving Size: 1 (293 g)
- Calories 512.9
- Total Fat - 12.8 g
- Saturated Fat - 8 g
- Cholesterol - 181 mg
- Sodium - 439.1 mg
- Total Carbohydrate - 86.3 g
- Dietary Fiber - 3.6 g
- Sugars - 46.3 g
- Protein - 16.9 g
- Calcium - 109.7 mg
- Iron - 3.1 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.3 mg
W/a sharp knife, peel crust from bread & save for another use. Cut bread into 1-in cubes & set aside (Frankly, I'd skip this so you decide).
In a food processor or using an immersion blender, combine the pina colada drink mix, pineapple juice, evaporated milk, coconut cream. banana slices, eggs & liqueur. Process until pureed, pour puree into a 6-cup bowl & set aside.
Combine raisins & crushed pineapple + the juice & set aside.
Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
Top w/remaining bread cubes, then w/remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hrs.
TO SERVE: Divide pudding into 8 dessert dishes, drizzle 1 tbsp coconut cream atop ea serving, garnish w/fresh mint sprig(s) for that extra touch & serve warm.
Tips & Variations
- Food processor or immersion blender