PIÑA COLADA BREAD PUDDING
1 lb. loaf French bread 10 oz. frozen piña colada drink mix
6 oz. pineapple juice 12 oz. evaporated milk
1/2 C. cream of coconut 2 large bananas; sliced
3 eggs 1/4 C. light rum
1 C. raisins 8 oz. pineapple; crushed w/juice
1 t. 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 t. 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 t. lemon peel and raisin-
pineapple mixture. Pour pureed ingredients into slow cooker.
Cover and cook on Low for 6 hours. Spread pudding into 8 or 10 dessert dishes and serve
hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
2 21 oz. cans blueberry pie filling 2 packages yellow cake mix
1 C. butter 1 C. chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling.
Sprinkle the walnuts on top of that. Cover and cook on Low for 2 - 3 hours. Serve warm in
bowls.
Top with whipped cream or vanilla ice cream.
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