Piña Colada Bread Pudding

Ingredients:

 ·       1 10 oz. can store-bought pina colada drink

·       1 8 oz. can crushed pineapples, do not drain

·       1 6 oz. bottle pineapple juice

·       3 large eggs, whisked until frothy

·       1 pound stale sourdough bread, crusts removed, sliced into inch-thick cubes

·       ¼ cup Irish cream, optional

·       ¼ cup powdered sugar for garnish, optional

·       Coconut butter for greasing

·       2 cups overripe bananas, peeled, mashed

·       1½ cups coconut milk

·       1 cup sultanas or golden raisins

·       ½ cup thick coconut cream

 Directions:

  1. Lightly grease the insides of the Yedi Pressure Cooker with coconut butter.

  2. Except for powdered sugar, pour remaining ingredients in a large mixing bowl. Stir gently so that bread absorbs all the liquids and ingredients are evenly distributed.

  3. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  4. After the cooking cycle, turn off heat immediately.

  5. Scoop a small amount of pudding into bowls. Dust with a small amount of powdered sugar. Serve immediately.

Matthew Revich