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PINA COLADA BREAD PUDDING
1 lb. (400 g)
French loaf bread
10 oz.(285 g)
frozen pina colada drink mix
6 oz. (140 g)
pineapple juice
12 oz. (342 g)
evaporated milk
1/2 cup (125 ml)
cream of coconut
2
bananas, sliced crosswise
3 eggs
1/4 cup (60 ml)
rum
1 cup (250 ml)
raisins
8 oz. (228 g)
pineapple, crushed with juice
1 tsp. (5 ml)
lemon peel, grated
With a sharp knife, peel crust from bread and discard crust. Cut bread
into 1 inch cubes; set aside.
In a blender, combine drink mix, pineapple juice, evaporated milk,
cream of coconut, bananas, eggs and rum. Process until pureed and
set aside.
Combine raisins and crushed pineapple and the juice; set aside.
Place about 2/3 of bread cubes in ceramic casserole, sprinkle with
1/2 tsp grated lemon peel and spread 1 cup of the raisin pineapple
mixture over bread in ceramic casserole. Top with remaining bread
cubes, then with remaining 1/2 tsp lemon peel and raisin pineapple
mixture. Pour pureed ingredients over the top. Cover and cook on low
for 6 hours.
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Booklet_MSC-569_ENG.qxd:Salton Booklet 5/13/09 12:37 PM Page 20