Name: Caribbean Bread Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Caribbean Bread Pudding

1. 1 cup raisins -

2. 1 can (8 ounces) crushed pineapple, undrained -

3. 2 large firm bananas, halved -

4. 1 can (12 ounces) evaporated milk -

5. 1 can (10 ounces) frozen nonalcoholic pina colada mix -

6. 1 can (6 ounces) unsweetened pineapple juice -

7. 3 large eggs, room temperature -

8. 1/2 cup cream of coconut -

9. 1/4 cup light rum, optional -

10. 1 loaf (1 pound) French bread, cut into 1-inch cubes -

11. Whipped cream and maraschino cherries, optional -

How to cook deliciously - Caribbean Bread Pudding

1. Stage

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. Stage

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.