| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
|
10 |
Servings |
INGREDIENTS
| 1 |
|
Loaf unsliced French bread |
| 1 |
cn |
Frozen Pina Colada drink mix |
| 1 |
cn |
(6 oz) pineapple juice |
| 1 |
cn |
(12 oz) evaporated milk |
| 1/2 |
cn |
Cream of Coconut |
| 3 |
|
Eggs |
| 1/3 |
c |
Irish Cream or |
| 1/4 |
c |
Light rum |
| 1 |
c |
Golden raisins |
| 1 |
cn |
(8 oz) crushed pineapple |
| 1 |
ts |
Grated lemon peel |
INSTRUCTIONS
With a sharp knife, peel crust from bread; discard crust or make into
breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set
aside. In blender or food processsor fitted with metal blade, combine half
of the following ingre- dients: drink mix, pineapple juice, milk, cream of
coconut, and banana slices. Process until pureed; pour puree into a six cup
bowl. Puree remaining half of liquid ingredients as well as eggs and
liqeur, if desired. Combine both purees. Combine raisins and crushed
pineapple with juice; set aside. Place about 2/3 of bread cubes in slow
cooker; sprinkle 1/2 tsp. grated lemon peel and spread 1 cup raisin-
pineapple mixture over bread in slow cooker. Top with re- maining cubes;
then remaining lemon peel and raisin- pineapple mixture. Pour pureed
ingredients in slow-cooker. Cover and cook on LOW for 6 hours. Spoon
pudding into 8 or 10 dessert dishes and serve hot..
TALK TKL Chat Room Recipes - 02-03-98
Recipes from The Kitchen Link, http://www.kitchenlink.com
Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 12,
98, converted by MM_Buster v2.0l.
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