Title: Pina Colada Bread Pudding
Categories: None
Yield: 10 Servings

1 Loaf unsliced French bread
1 cn Frozen Pina Colada drink mix
1 cn (6 oz) pineapple juice
1 cn (12 oz) evaporated milk
1/2 cn Cream of Coconut
3 Eggs
1/3 c Irish Cream or
1/4 c Light rum
1 c Golden raisins
1 cn (8 oz) crushed pineapple
1 ts Grated lemon peel

With a 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 processsor fitted with metal blade, combine half
of the following ingre- dients: drink mix, pineapple juice, milk, cream of
coconut, and banana slices. Process until pureed; pour puree into a six cup
bowl. Puree remaining half of liquid ingredients as well as eggs and
liqeur, 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 raisin-
pineapple mixture over bread in slow cooker. Top with re- maining cubes;
then remaining lemon peel and raisin- pineapple mixture. Pour pureed
ingredients in slow-cooker. Cover and cook on LOW for 6 hours. Spoon
pudding into 8 or 10 dessert dishes and serve hot..

TALK TKL Chat Room Recipes - 02-03-98

Recipes from The Kitchen Link, http://www.kitchenlink.com

Posted to MM-Recipes Digest by "jack lewis" on Aug 12,
98, converted by MM_Buster v2.0l.