CROCKPOT PINA COLADA BREAD PUDDING

(Found on Clipping Cooking recipes)

CROCKPOT PINA COLADA BREAD PUDDING

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
3 eggs
1/4 C. light rum
1 C. raisins
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 crockpot, sprinkle with 1/2 t. grated lemon peel and spread 1
cup of the raisin-pineapple mixture over bread in crockpot. Top with remaining bread cubes, then with remaining 1/2 t.  lemon peel and raisin-pineapple mixture.
Pour pureed ingredients into crockpot. Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert  dishes and serve hot. Garnish with fresh mint sprigs.