Caribbean Bread Pudding
A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry—just like a pina colada! —Elizabeth Doss, California City, California
Total TimePrep: 30 min. Cook: 4 hours
- 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 nonalcoholic pina colada mix
- 1 can (6 ounces) unsweetened pineapple juice
- 3 large eggs, room temperature
- 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
- 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.
- 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 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.