Crockpot Piña Colada Bread Pudding


  1. With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside.
  2. In blender or food processor, fitted with a metal blade, combine half of the following ingredients: drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until puréed; pour purée into a 6-cup bowl.
  3. Purée remaining ½ of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purées; set aside.
  4. Combine raisins and crushed pineapple (and the juice); set aside.
  5. Place about 2/3 of bread cubes in slow cooker, sprinkle with ½ cup grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining ½ tsp. lemon peel and raisin-pineapple mixture. Pour puréed ingredients into slow cooker.
  6. Cover and cook on low for 6 hours.
  7. Spread pudding into 8 or 10 dessert dishes and serve hot.


  • 2 banana(s), large, sliced crosswise
  • 1 lb. bread, French loaf
  • 1/2 cup cream of coconut bar mix
  • 8 oz. Magellan® Pineapple, Crushed in Juice
  • 1/4 cup McCormick® Rum Extract
  • 12 oz. milk, evaporated
  • to ga mint, fresh, sprigs
  • 1 Peak Fresh Produce® Lemon(s), zest
  • 10 oz. pina colada drink mix, frozen
  • 6 oz. pineapple juice
  • 1 cup raisin(s)
  • 3 West Creek® Egg(s), Medium, large