Pina Colada Bread Pudding

1 (1 pound) unsliced loaf French Bread or sourdough bread
1 (10 ounce) can frozen pina colada drink mix
1 (6 ounce) can pineapple juice
1 (12 ounce) can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 ounce) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream liqueur or 1/4 cup light rum, optional
1 cup golden raisins
1 (8 ounce) can crushed pineapple and juice
1 teaspoon grated lemon peel
8 or 10 fresh mint sprigs

With sharp knife, peel crust from bread; discard crust or make into breadcrumbs for use in another recipe. Cut bread into 1-inch cubes; set aside.

In blender or food processor fitted with metal blade, combine half or following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices.Process until pureed. Pour puree into a 6-cup bowl.

Puree remaining half or liquid ingredients and banana slices as well as eggs and liqueur or rum. Combine both purees.

Combine raisins and crushed pineapple with juice, set aside.

Place about 2/3 of bread cube in crock pot; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin pineapple mixture over bread in crock pot. Top with remaining bread cubes, then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into crock pot. Cover and cook on LOW 6 hours.

Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with mint.