Pina Colada Bread Pudding

8
Servings
30m
Prep Time
6h
Cook Time
6h 30m
Ready In


"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!"

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

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).

Step 2

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.

Step 3

Combine raisins & crushed pineapple + the juice & set aside.

Step 4

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.

Step 5

Top w/remaining bread cubes, then w/remaining 1/2 tsp lemon peel & raisin-pineapple mixture.

Step 6

Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hrs.

Step 7

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

Related

Muffin Goddess

Very good bread pudding! I used some Challah rolls for the bread, and I used golden raisins. I did mess up and initially forgot to add the eggs to the liquid mix, and didn't realize it until after I poured the last of the liquid over the assembled pudding. I beat the eggs separately, poured them over everything, stirred it and hoped for the best. It worked fine, but since I used a more delicate bread than called for in the recipe, I really didn't have much in the way of bread chunks left after stirring the eggs in. Didn't affect the taste of it, so no big deal for us. I actually brought my slow cooker to work and made this on my desk last night, haha (made the office area smell delicious!). I cut mine into 8 wedges, but I'm pretty sure you could get away with slicing it for 9 or 10 servings if you needed to, since the 8 wedges were pretty hearty servings. Loved the coconut drizzle on this, too, and was contemplating trying it with some leftover cherry juice on top as well (bet it would be yummy!). Thanks for posting, twissis! Made for CQ2016 Bahamas Fruit challenge for Team Iota Eta Pi

review by:
(6 Aug 2016)