*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
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