Pina Colada Bread Pudding

1. 1

   Slice bananas crosswise.

2. 2

   In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices.

3. 3

   Process until pureed; pour puree into 6-cup bowl.

4. 4

   Puree remaining half of liquid ingredients and banana slices with eggs and liqueur.

5. 5

   Combine both purees.

6. 6

   Combine raisins and crushed pineapple with juice; set aside.

7. 7

   Place about 23 of bread cubes in crockpot; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin mixture over bread in slow-cooker.

8. 8

   Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture.

9. 9

   Pour pureed ingredients into slow-cooker.

10. 10

    Cover and cook on low 6 hours.

11. 11

    Spoon pudding into dessert dishes and serve hot.

12. 12

    Garnish with mint.

13. 13

    If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.

* Per serving · 4 servings · Values may vary.