A completely unexpected dessert from the slow cooker, this bread pudding is moist and sweet with plump, juicy raisins and wonderful tropical flavors of pineapple and coconut.
—ELIZABETH DOSS CALIFORNIA CITY, CA
PREP: 30 MIN. • COOK: 4 HOURS • MAKES: 16 SERVINGS
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 large 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
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. Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup of the raisin mixture. Layer with the 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 in the center comes out clean. Serve warm with whipped cream and cherries if desired.