Pina Colada Bread Pudding

• 1 lb loaf French bread
• 10 ounces frozen Pina Colada mix
• 6 ounces pineapple juice
• 12 ounces evaporated milk
• 1/2 cup cream of coconut
• 2 large bananas (sliced crossway)
• 3 large eggs
• 1/4 cup light rum
• 1 cup raisins (optional)
• 8 ounces crushed pineapple in juice
• 1 teaspoon lemon peel (grated)
• fresh mint sprig

1. With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
2. 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 & banana slices. Process till pureed & pour puree into a 6-cup bowl.
3. Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
4. Combine both purees & set aside.
5. Combine raisins & crushed pineapple + the juice & set aside.
6. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
7. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
8. Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
9. TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.

bread, colada mix, pineapple juice, milk, cream of coconut, bananas, eggs, light rum, raisins, pineapple, lemon peel, mint sprig

Taken from www.food.com/recipe/pina-colada-bread-pudding-163449 (may not work)