Crockpot Pina Colada Bread Pudding Recipe

Crockpot Pina Colada Bread Pudding Recipe

The best delicious Crockpot Pina Colada Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crockpot Pina Colada Bread Pudding recipe today!

Hello my friends, this Crockpot Pina Colada Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Crockpot Pina Colada Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Crockpot Pina Colada Bread Pudding.

What Makes This Crockpot Pina Colada Bread Pudding Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crockpot Pina Colada Bread Pudding.

Ready to make this Crockpot Pina Colada Bread Pudding Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


1 lb Loaf french bread 3 Large eggs
10 oz Frozen pina colada drink mix 1/4 c Light rum
6 oz Pineapple juice 1 c Aisins
12 oz Evaporated milk 8 oz Pineapple; crushed w/juice
1/2 c Cream of coconut 1 ts Lemon peel; grated
2 Large bananas; sliced crossw 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 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.
Ellie

Yields
8 servings



Leave a Reply

Your email address will not be published. Required fields are marked *