Caribbean Bread Pudding

• 1 cup raisins
• 1 can (8 ounces) crushed pineapple, undrained
• 2 large firm bananas, halved
• 1 can (12 ounces) evaporated milk
• 1 can (10 ounces) frozen non-alcoholic pina colada mix
• 1 can (6 ounces) unsweetened pineapple juice
• 3 large eggs, room temperature
• 1/2 cup cream of coconut
• 1/4 cup light rum, optional
• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• Whipped cream and maraschino cherries, optional

1. In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth.
2. Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low until a knife inserted in the center comes out clean, 4-5 hours. Serve warm, with whipped cream and cherries if desired.

raisins, pineapple, bananas, milk, frozen nonalcoholic, pineapple juice, eggs, cream of coconut, light rum, bread, cream

Taken from www.tasteofhome.com/recipes/caribbean-bread-pudding/ (may not work)