|
Pina Colada Bread Pudding Categories: desserts, fruits, nuts/grains, crockpot, sourdough 3 eggs 1 loaf french or sourdough 1/3 cup irish cream or 1/4 cup light 10 oz can frozen pina colada drink 1 rum; optional 1 mix 1 cup golden raisins 8 oz can crushed pineapple and 12 oz can evaporated skim milk juice 1/2 cup cream of coconut 1 teaspoon lemon peel; grated 2 bananas; sliced crosswise 1 fresh mint sprigs (8 or 10) With 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. In blender or food processor fitted with metal blade, combine half of following ingredients; drink mix, pineapple juice, milk, cream of coconut and banana slices. Process until pureed; pour puree in 6-cup bowl. Puree remaining half of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in slow-cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup rasin-pineapple mixture over bread in slow-cooker. Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint. 1 serving contains: Cal 362; Prot 10g, Carb 60g, Fat 8g, Chol 65mg, Sodium 345mg. Source: Mable Hoffman's all-new Crockery Favorites. Yield: 8 servings |
Click To Bookmark our Site
3220
|
Since 08/23/06, You Are Visitor Number 1 |