 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
|
A completely unexpected dessert from the slow cooker, itâs moist and sweet with plump, juicy raisins and wonderful tropical flavors of pineapple and coconut. Ingredients:
1 cup raisins |
1 can (8 ounces) crushed pineapple, undrained |
2 large firm bananas, halved |
1 can (12 ounces) evaporated milk |
1 can (10 ounces) frozen non-alcoholic pina colada mix |
1 can (6 ounces) unsweetened pineapple juice |
3 eggs |
1/2 cup cream of coconut |
1/4 cup light rum, optional |
1 loaf (1 pound) french bread, cut into 1-inch cubes |
whipped cream and maraschino cherries, optional |
Directions:
1. In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and rum if desired. Cover and process until smooth.
2. Place two-thirds of the bread in a greased 5- or 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low for 4-5 hours or until a knife inserted near the center comes out clean. Serve warm with whipped cream if desired. Yield: 16 servings.
|
|