Pina Colada Bread Pudding

Directions

Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour purée into 6-cup bowl. Purée remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.

Place about ⅔ of bread cubes in crockpot; sprinkle ½ teaspoon grated lemon peel and spread 1 cup raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour puréed ingredients into slow-cooker. Cover and cook on low 6 hours.

Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.