This Crockpot Pina Colada Bread Pudding is the ultimate lazy-day dessert, offering all the flavors of your favorite tropical cocktail in a warm, comforting custard. By using a slow cooker, the French bread cubes soak up a rich mixture of evaporated milk, cream of coconut, and pineapple juice, resulting in an incredibly tender texture. The addition of fresh bananas, crushed pineapple, and raisins adds layers of sweetness and chewiness, while a hint of light rum and grated lemon peel provides a sophisticated depth. It’s perfect for potlucks or cozy nights in, requiring minimal hands-on time. Serve it warm with a dollop of whipped cream for a truly indulgent experience that feels like a vacation in every bite.
Crockpot Pina Colada Bread Pudding
Description
This Crockpot Pina Colada Bread Pudding is the ultimate lazy-day dessert, offering all the flavors of your favorite tropical cocktail in a warm, comforting custard. By using a slow cooker, the French bread cubes soak up a rich mixture of evaporated milk, cream of coconut, and pineapple juice, resulting in an incredibly tender texture. The addition of fresh bananas, crushed pineapple, and raisins adds layers of sweetness and chewiness, while a hint of light rum and grated lemon peel provides a sophisticated depth. It&# 226;ÂÂs perfect for potlucks or cozy nights in, requiring minimal hands-on time. Serve it warm with a dollop of whipped cream for a truly indulgent experience that feels like a vacation in every bite.Ingredients
Directions
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Remove the crust from the French bread loaf and cut the remaining bread into 1-inch cubes, setting them aside.
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In a blender or food processor, combine half of the frozen pina colada mix, half of the pineapple juice, half of the evaporated milk, half of the cream of coconut, and half of the sliced bananas.
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Blend until completely smooth and pour this puree into a large mixing bowl.
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In the same blender, combine the remaining liquid ingredients with the eggs and light rum, blending until well combined.
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Pour the egg mixture into the bowl with the first puree and stir to combine all wet ingredients.
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In a separate small bowl, toss the raisins with the crushed pineapple and its juice, then set aside.
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Place about two-thirds of the bread cubes into the bottom of a greased slow cooker.
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Sprinkle half of the grated lemon peel over the bread, then spread half of the raisin-pineapple mixture evenly over the top.
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Top with the remaining bread cubes, the rest of the lemon peel, and the remaining raisin-pineapple mixture.
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Pour the combined liquid puree evenly over the bread layers in the slow cooker.
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Cover the slow cooker and cook on LOW for 6 hours, or until the pudding is set and heated through.
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Carefully spoon the warm bread pudding into dessert dishes and garnish with fresh mint sprigs before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1141.2kcal
- % Daily Value *
- Total Fat 32.3g50%
- Saturated Fat 15.6g78%
- Cholesterol 214.9mg72%
- Sodium 1091.6mg46%
- Total Carbohydrate 168.0g57%
- Dietary Fiber 12.3g50%
- Sugars 97.0g
- Protein 46.6g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
