Pina Colada Bread Pudding - cooking recipe

Ingredients

1 lb loaf French bread
10 ounces frozen Pina Colada mix
6 ounces pineapple juice
12 ounces evaporated milk
1/2 cup cream of coconut
2 large bananas (sliced crossway)
3 large eggs
1/4 cup light rum
1 cup raisins (optional)
8 ounces crushed pineapple in juice
1 teaspoon lemon peel (grated)
fresh mint sprig

Preparation

With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
In blender or food processor fitted with a metal blade, combine 1/2 of the following ingredients: Drink mix, pineapple juice, evaporated milk, cream of coconut & banana slices. Process till pureed & pour puree into a 6-cup bowl.
Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
Combine both purees & set aside.
Combine raisins & crushed pineapple + the juice & set aside.
Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.