Ingredients for Pina Colada Bread Pudding
- French Bread
- Frozen Pina Colada Mix
- 1 cup pineapple juice
- 1 cup evaporated milk
- 1 cup cream of coconut
- Bananas
- 2 large eggs
- Light Rum
- 1/2 cup raisins
- Crushed Pineapple In Juice
- 1 teaspoon grated lemon zest
- Mint Sprig
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How to Make Pina Colada Bread Pudding
- Preheat your slow cooker.
- Remove crusts from a loaf of bread (approximately 1 pound) and cut the bread into 1-inch cubes. Set aside.
- In a blender, combine 1/2 of the following: 1 cup Pina Colada mix (frozen, liquid concentrate), 1/2 cup pineapple juice, 1/2 cup evaporated milk, 1/2 cup cream of coconut, and 1/2 cup sliced bananas. Blend until completely smooth.
- Pour the first puree into a large bowl.
- In the same blender, add the remaining 1/2 of the Pina Colada mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Add 2 large eggs and 2 tablespoons of white rum (optional). Blend until smooth.
- Combine both purees in the large bowl and set aside.
- In a separate bowl, combine 1/2 cup raisins and 1/2 cup crushed pineapple (including its juice). Set aside.
- Place approximately 2/3 of the bread cubes in the slow cooker. Sprinkle with 1/2 teaspoon grated lemon zest and spread 1 cup of the raisin-pineapple mixture over the bread.
- Top with the remaining bread cubes, the remaining 1/2 teaspoon lemon zest, and the remaining raisin-pineapple mixture.
- Pour the blended mixture over the bread and fruit.
- Cover the slow cooker and cook on low for 6 hours, or until the pudding is set and heated through.
- Let cool slightly before serving. Divide into 8-10 dessert dishes and serve warm.
- Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
99g
Fat
32g
Carbs
45g
