Caribbean Bread Pudding

Ingredients

• 1 cup raisins
• 1 can (8 ounces) crushed pineapple, undrained
• 2 large firm bananas, halved
• 1 can (12 ounces) evaporated milk
• 1 can (10 ounces) frozen nonalcoholic pina colada mix
• 1 can (6 ounces) unsweetened pineapple juice
• 3 large eggs, room temperature
• 1/2 cup cream of coconut
• 1/4 cup light rum, optional
• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• Whipped cream and maraschino cherries, optional

Directions

1. 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.
2. 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.