Pina Colada Bread Pudding


  • 2 cup bread pieces
  • 1 can pina colada drink mix
  • 6 oz pineapple juice
  • 1 cup skim milk
  • 1/2 cup cream of coconut
  • 2 large bananas, peeled
  • 3 eggs
  • 1/3 cup Irish cream liqueur
  • 1 cup raisins
  • 3/4 can (8 oz) crushed pineapple in fruit juice
  • 1 tsp lemon zest


  1. Peel bananas and slice them crosswise.
  2. In blender, combine 1/2 of the pina colada drink mix, 1/2 of the pineapple juice, 1/2 of the milk, 1/2 of the cream of coconut, and 1/2 of the banana slices. Blend until puréed. Pour purée into a 6-cup mixing bowl.
  3. Next, place the remaining half of the liquids and banana slices into the blender, but this time also add in the eggs and liqueur and purée. Then pour purée in to the bowl with the first batch of puréed ingredients. Blend both batches of purées well
  4. In a small bowl combine raisins and crushed pineapple with the juice. Stir to blend and set aside.
  5. Place 2/3 of the bread crumbs into the bottom of a crockpot.
  6. Sprinkle 1/2 tsp.of lemon zest and spread 1 cup of the raisin mixture across the bread pieces. Then top with the remaining bread pieces, followed by the remaining raisin mixture.
  7. Pour the puréed ingredients over the bread pieces in the crockpot.
  8. Cover crockpot and cook on low heat for 6 hours.
  9. When ready to serve, spoon bread pudding into dessert dishes and garnish with mint leaves, if desired. Serve hot. This can also be serve chilled with a scoop of vanilla ice cream.

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