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Recipe by: diedele
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See below ingredients and instructions of the recipe
1 lb Loaf french bread
10 oz Frozen pina colada drink mix
6 oz Pineapple juice
12 oz Evaporated milk
1/2 c Cream of coconut
2 Large bananas; sliced crossw
3 Large eggs
1/4 c Light rum
1 c Aisins
8 oz Pineapple; crushed w/juice
1 ts Lemon peel; grated
Fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into
bread crumbs for use in another recipe. Cut bread into 1-inch cubes;
set aside. 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, and banana slices. Process until
pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if
desired. Combine both purees; set aside. Combine raisins and crushed
pineapple (and the juice); set aside. Place about 2/3 of bread cubes
in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1
cup of the raisin-pineapple mixture over bread in slow cooker. Top
with remaining bread cubes, then with remaining 1/2 tsp lemon peel
and raisin-pineapple mixture. Pour pureed ingredients into
slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or
10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
This one came from Mable Hoffman's "All-New Crockery Favorites"
cookbook.
Ellie
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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