Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Loaf French bread

  2. 10 oz 284g Frozen pina colada drink mix

  3. 6 oz 170g Pineapple juice

  4. 12 oz 340g Evaporated milk

  5. 1/2 cup 118ml Cream of coconut

  6. 2 cups 474ml Bananas - sliced crosswise (large)

  7. 3 cups 594g / 20oz Eggs (large)

  8. 1/4 cup 59ml Light rum

  9. 1 cup 160g / 5.6oz Raisins

  10. 8 oz 227g Pineapple - crushed w/juice

  11. 1 teaspoon 5ml Lemon peel - grated Fresh mint sprigs

Instructions Jump to Ingredients ↑

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


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