Pina Colada Bread Pudding

• 1 pound bread pieces
• 1 each pina colada drink mix can
• 6 ounces pineapple juice
• 1 each milk canned, skim
• 1/2 cup cream of coconut
• 2 each bananas
• 3 large eggs
• 13 cup irish cream
• 1 cup raisins, seedless
• 8 ounces pineapple canned, in juice
• 1 teaspoon lemon zest grated

1. Slice bananas crosswise.
2. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices.
3. Process until pureed; pour puree into 6-cup bowl.
4. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.
5. Combine both purees.
6. Combine raisins and crushed pineapple with juice; set aside.
7. Place about 23 of bread cubes in crockpot; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin mixture over bread in slow-cooker.
8. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture.
9. Pour pureed ingredients into slow-cooker.
10. Cover and cook on low 6 hours.
11. Spoon pudding into dessert dishes and serve hot.
12. Garnish with mint.
13. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.

bread, pineapple juice, milk, cream of coconut, bananas, eggs, irish cream, raisins, pineapple, lemon zest

Taken from recipeland.com/recipe/v/pina-colada-bread-pudding-2408 (may not work)