Caribbean Bread Pudding

1. 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, if desired, rum. Cover and process until smooth.

2. 2

   Place two-thirds of the bread in a greased 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 until a knife inserted in the center comes out clean, 4-5 hours. Serve warm, with whipped cream and cherries if desired.

* Per serving · 4 servings · Values may vary.

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