1. With a sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside.
2. In blender or food processor fitted with metal blade, combine half of the following ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into a six cup bowl. Puree remaining half of liquid ingredients as well as eggs and liqueur, if desired.
3. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
4. Place about 2/3 of bread cubes in slow cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin-pineapple mixture over bread in slow cooker. Top with remaining cubes; then remaining lemon peel and raisin- pineapple mixture. Pour pureed ingredients in slow-cooker. Cover and cook on LOW for 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.
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This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 62% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Pineapple, Gluten, Alcohol, Fructose Malabsorption, Citric Acid allergies.