Time 4h30m Yield 16 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.
Time 1h5m Yield 8 Number Of Ingredients 9 Steps:
Gather the ingredients. Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside. Remove and discard crusts from the bread. Cut remaining bread into cubes. In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes. Mix the soaked cubes well and then strain off excess milk. Dredge raisins in the flour and then fold into the bread and milk mix. Add the remaining ingredients to the bowl. Mix well. Pour the bread mix into the greased baking pan. Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.
More about “caribbean bread pudding recipes”
Time 55m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Preheat over to 350 degree F or 180°C. Spray 11 x 7 inch glass baking dish with non stick cooking spray. Place cubed bread in large bowl; set aside. Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice. Add milk mixture, pineapple and raisins to bread; gently mix with large spoon. Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly. For the sauce add water to reserved pineapple juice to equal ¼ cup. Combine juice, preserves, coconut and rum in microwavable bowl. Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature. Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.
