Pina Colada Bread Pudding #1 Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 loaf: french or sourdough,
10 oz: can frozen pina colada drink,
1: mix,
6 oz: can pineapple juice,
12 oz: can evaporated skim milk,
1/2 cup: cream of coconut,
2: bananas, sliced crosswise,
3: eggs,
1/3 cup: irish cream or 1/4 cup light,
1: rum, optional,
1 cup: golden raisins,
8 oz: can crushed pineapple and juice,
1 teaspoon: lemon peel, grated,
1: fresh mint sprigs (8 or 10),
Directions:
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 Hoffmans all-new Crockery Favorites.
Yield: 8 servings
Source from luhu.jp
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 Hoffmans all-new Crockery Favorites.
Yield: 8 servings
Source from luhu.jp