Exercise Journal 4/27

by nicholmom3 on April 28, 2008

No matter the season, this is one of our all-time family favorite desserts!! Yum!!

Pina Colada Bread Pudding

  • 1 1-lb unsliced loaf French or sourdough bread
  • 1 10 oz can frozen Pina Colada drink mix
  • 1 (6-oz) can pineapple juice
  • 1 12-oz can evaporated skimmed milk
  • 1/2 cup cream of coconut
  • 2 (7-8-oz each) bananas, sliced crosswise
  • 3 eggs
  • 1/3 cup Irish cream or 1/4 cup light-rum, optional
  • 1 cup golden raisins
  • 1 8-oz can crushed pineapple and juice
  • 1 tsp grated lemon peel
  • 8 or 10 fresh mint sprigs

  • With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
  • Cut bread in 1″ cubes; set aside.
  • In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
  • Process until pureed. Pour puree into 6-cup bowl
  • Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
  • 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 teaspoon grated lemon peel
  • Spread 1 cup raisin-pineapple mixture over bread in slow cooker
  • Top with remaining bread cubes
  • Then top with remaining lemon peel and raisin-pineapple mixture
  • Pour pureed ingredients into slow cooker
  • Cover and cook on LOW for 6 hours
  • Spoon pudding into 8 or 10 dessert dishes and serve hot

This dessert is also delicious cold. Spoon into serving dish, cover and refrigerate; eat later.
8-10 servings

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