Caribbean Bread Pudding

11 ingredients
2 steps

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 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

Directions

  1. 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. 2
    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 until a knife inserted in the center comes out clean, 4-5 hours. Serve warm, with whipped cream and cherries if desired.

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