MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crockpot Pina Colada Bread Pudding
 Categories: Desserts
      Yield: 8 Servings

      1 lb Loaf french bread
     10 oz Frozen pina colada drink mix
      6 oz Pineapple juice
     12 oz Evaporated milk
    1/2 c  Cream of coconut
      2 lg Bananas; sliced crosswise
      3 lg Eggs
    1/4 c  Light rum
      1 c  Raisins
      8 oz Pineapple; crushed,
           -with juice
      1 ts Lemon peel; grated
           Fresh mint sprigs

  With a sharp knife, peel crust from bread; discard crust or make into
  bread crumbs for use in another recipe. Cut bread into 1-inch cubes;
  set aside. In blender or food processor, fitted with a metal blade,
  combine 1/2 of the following ingredients; drink mix, pineapple juice,
  evaporated milk, cream of coconut, and banana slices. Process until
  pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
  ingredients and banana slices as well as eggs and liqueur, if
  desired. Combine both purees; set aside. Combine raisins and crushed
  pineapple (and the juice); set aside. Place about 2/3 of bread cubes
  in slow cooker, sprinkle with 1/2 ts grated lemon peel and spread 1
  cup of the raisin-pineapple mixture over bread in slow cooker. Top
  with remaining bread cubes, then with remaining 1/2 ts lemon peel
  and raisin-pineapple mixture. Pour pureed ingredients into
  slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or
  10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

  This one came from Mable Hoffman's "All-New Crockery Favorites"
  cookbook.

  Ellie

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