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Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Crockpot Pina Colada Bread Pudding Recipe

	Category	Slow Cooker Recipes
	Views	143
	Ratings	0

Ingredients And Procedures

Ingredients
1	pound	loaf french bread
10	oz	frozen pina colada drink mix
6	oz	pineapple juice
12	oz	evaporated milk
1/2	cup	cream of coconut
2	each	large bananas, sliced crosswise
3	each	eggs
1/4	cup	light rum
1	cup	raisins
8	oz	pineapple, crushed with juice
1	teaspoon	lemon peel, grated
1		mint sprigs, fresh

Directions:
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.

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<h1>Crockpot Pina Colada Bread Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>loaf french bread </TD><TD></TD></TR><TR><TD class=ingredient>10</TD><TD class=ingredient>oz</TD><TD class=ingredient>frozen pina colada drink mix </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>oz</TD><TD class=ingredient>pineapple juice </TD><TD></TD></TR><TR><TD class=ingredient>12</TD><TD class=ingredient>oz</TD><TD class=ingredient>evaporated milk </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>cream of coconut </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>large bananas, sliced crosswise </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>light rum </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>raisins </TD><TD></TD></TR><TR><TD class=ingredient>8</TD><TD class=ingredient>oz</TD><TD class=ingredient>pineapple, crushed with juice </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>lemon peel, grated </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>mint sprigs, fresh </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1 inch cubes; set aside. <BR><BR>In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6 cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow cooker. <BR><BR>Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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