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Pina Colada Bread Pudding Recipe

Ingredients
1	pound	bread, pieces
1	each	pina colada drink mix, can
6	oz	pineapple juice
1	each	milk, canned, skim
1/2	cup	cream of coconut
2	each	bananas
3	each	eggs
1/3	cup	irish cream
1	cup	raisins
8	oz	pineapple, canned, in juice
1	teaspoon	lemon peel, grated
Directions:
Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.

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