Ingredients
1 cup raisins1 can (8 ounces) crushed pineapple, undrained2 large firm bananas, halved1 can (12 ounces) evaporated milk1 can (10 ounces) frozen nonalcoholic pina colada mix1 can (6 ounces) unsweetened pineapple juice3 large eggs, room temperature1/2 cup cream of coconut1/4 cup light rum, optional1 loaf (1 pound) French bread, cut into 1-inch cubesWhipped cream and maraschino cherries, optional
Preparation
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.
