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    Source of Recipe


    Yield: 8 servings

    1 lb loaf french bread
    10 oz frozen pina colada drink mix
    6 oz pineapple juice
    12 oz evaporated milk
    1/2 c cream of coconut
    2 large bananas, sliced crossw
    3 large eggs
    1/4 c light rum
    1 c raisins
    8 oz pineapple, crushed w/juice
    1 ts lemon peel, grated
    fresh mint sprigs

    With a sharp knife, peel crust from bread, discard crust or make
    into bread crumbs for use in another recipe. Cut bread into 1-inch
    cubes, set aside. In blender or food processor, fitted with a metal
    blade, combine 1/2 of the following ingredients, drink mix, pineapple
    juice, evaporated milk, cream of coconut, and banana slices.
    Process until pureed, pour puree into a 6-cup bowl. Puree remaining
    1/2 of liquid ingredients and banana slices as well as eggs and
    liqueur, if desired. Combine both purees, set aside. Combine raisins
    and crushed pineapple (and the juice), set aside. Place about 2/3
    of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon
    peel and spread 1 cup of the raisin-pineapple mixture over bread
    in slow cooker. Top with remaining bread cubes, then with remaining
    1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed
    ingredients into slow-cooker. Cover and cook on low 6 hours. Spread
    pudding into 8 or 10 dessert dishes and serve hot. Garnish with
    fresh mint sprigs.




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