pina colada bread pudding

Slow Cooker

Pina Colada Bread Pudding

"Posted for love4culinary. This tweaked tropical bread pudding is made easy in a crock pot. Serve with pineapple ice cream."

12 ounces pineapple juice
12 ounces evaporated milk
1 teaspoon lime zest or 1 teaspoon lemon zest
1 cup cream of coconut
6 eggs
1⁄3 cup sugar
1⁄4 cup light rum (or pineapple flavored works good in this)
1 cup raisins (or dried fruit of choice like dried cherries apricots, blueberries)
8 ounces crushed pineapple in juice
1 lb bread, 1 inch cubes
1 tablespoon butter, softened
cinnamon
1⁄4 cup coconut (can be mixed into the custard mixture) (optional)

In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
Combine raisins and crushed pineapple (and the juice); set aside.
Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
top with butter, cinnamon.
Cover and cook on LOW 6 hours.
Or.
Place it in a well buttered 9 by 13 casserole.
Bake at 350 for 1 hour.
Serve hot with recipe or pineapple ice cream.