How To make Pina Colada Bread Pudding

Ingredients
1
pound
bread, pieces
1
each
pina colada drink mix, can
6
oz
pineapple juice
1
each
milk, canned, skim
1/2
cup
cream of coconut
2
each
bananas
3
each
eggs
1/3
cup
irish cream
1
cup
raisins
8
oz
pineapple, canned, in juice
1
teaspoon
lemon peel, grated

Directions:
Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.
Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.