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Pina Colada Bread Pudding | Pina Colada Bread Pudding Recipes | Pina Colada Bread Pudding Recipe

Pina Colada Bread Pudding recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Pina Colada Bread Pudding

1 pound loaf French bread

10 ounces frozen Pina Colada drink mix

6 ounces pineapple juice

12 ounces evaporated milk

1/2 cup cream of coconut

2 large bananas, sliced crosswise

3 large eggs

1/4 cup light rum

1 cup raisins

8 ounces pineapple, crushed with juice

1 teaspoon lemon peel, grated

fresh mint sprigs

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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 tsp 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 tsp 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.

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