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Ingredientes
- 1 lb Loaf french bread
- 10 ounce Frzn pina colada drink mix
- 6 ounce Pineapple juice
- 12 ounce Evaporated lowfat milk
- 1/2 c. Cream of coconut
- 2 lrg bananas sliced crossw
- 3 lrg Large eggs
- 1/4 c. Light rum
- 1 c. Aisins
- 8 ounce Pineapple crushed w/juice
- 1 tsp Lemon peel grated Fresh mint sprigs
Direcciones
- With a sharp knife, peel crust from bread; throw away crust or possibly make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or possibly food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated lowfat milk, cream of coconut, and banana slices. Process till pureed; pour puree into a 6-c. bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as Large eggs and liqueur, if you like. Combine both purees; set aside.
- Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 c. of the raisin-pineapple mix over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mix. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hrs. Spread pudding into 8 or possibly 10 dessert dishes and serve warm. Garnish with fresh mint sprigs. This one came from Mable Hoffman's "All-New Crockery Favorites" cookbook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 367 | |
| Calories from Fat 80 | 22% |
| Total Fat 9.22g | 12% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 447mg | 19% |
| Potassium 367mg | 10% |
| Total Carbs 55.9g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 21.61g | 14% |
| Protein 12.49g | 20% |
