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Caribbean Bread Pudding Recipe

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A completely unexpected dessert from the slow cooker, it’s moist and sweet with plump, juicy raisins and wonderful tropical flavors of pineapple and coconut.
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 4 hours
MAKES: 16 servings

Ingredients

  • 1 cup raisins
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 large firm bananas, halved
  • 1 can (12 ounces) evaporated milk
  • 1 can (10 ounces) frozen non-alcoholic pina colada mix
  • 1 can (6 ounces) unsweetened pineapple juice
  • 3 eggs
  • 1/2 cup cream of coconut
  • 1/4 cup light rum, optional
  • 1 loaf (1 pound) French bread, cut into 1-inch cubes
  • Whipped cream and maraschino cherries, optional

Directions

  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 rum if desired. Cover and process until smooth.
  2. Place two-thirds of the bread in a greased 5- or 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 for 4-5 hours or until a knife inserted near the center comes out clean. Serve warm with whipped cream if desired. Yield: 16 servings.
Originally published as Caribbean Bread Pudding in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p83

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