Pina Colada Bread Pudding (Crock Pot )or (Oven) |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 10 |
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This tweaked tropical bread pudding is made easy in a crock pot. Serve with Grand Marnier Sauce Grand Marnier Sauce or pineapple ice cream. Ingredients:
12 ounces pineapple juice |
12 ounces evaporated milk |
1 teaspoon lime zest or 1 teaspoon lemon zest |
1 cup cream of coconut |
6 eggs |
1/3 cup sugar |
1/4 cup light rum (or pineapple flavored works good in this) |
1 cup raisins (or dried fruit of choice like dried cherries apricots, blueberries) |
8 ounces crushed pineapple in juice |
1 lb bread, 1 inch cubes |
1 tablespoon butter, softened |
cinnamon |
1/4 cup coconut (can be mixed into the custard mixture) (optional) |
Directions:
1. In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
2. Combine raisins and crushed pineapple (and the juice); set aside.
3. Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
4. top with butter, cinnamon.
5. Cover and cook on LOW 6 hours.
6. Or.
7. Place it in a well buttered 9 by 13 casserole.
8. Bake at 350 for 1 hour.
9. Serve hot with Grand Marnier Sauce or pineapple ice cream.
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