Pina Colada Bread Pudding

1 1-lb unsliced loaf French or sourdough bread
1 10 oz can frozen Pina Colada drink mix
1 (6-oz) can pineapple juice
1 12-oz can evaporated skimmed milk
1/2 cup cream of coconut
2 (7-8-oz each) bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light-rum, optional
1 cup golden raisins
1 8-oz can crushed pineapple and juice
1 tsp grated lemon peel
8 or 10 fresh mint sprigs

With sharp knife, trim crust from bread; discard crust or make into breadcrumbs for use in another recipe.
Cut bread in 1" cubes; set aside.
In blender or food processor fitted with metal blade, combine 1/2 of following ingredients: drink mix, pineapple juice, milk, cream of coconut and banana slices
Process until pureed. Pour puree into 6-cup bowl
Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liquer (if using)
Combine both purees
Combine raisins and crushed pineapple with juice; set aside
Place about 2/3 of bread cubes in slow cooker
Sprinkle 1/2 teaspoon grated lemon peel
Spread 1 cup raisin-pineapple mixture over bread in slow cooker
Top with remaining bread cubes
Then top with remaining lemon peel and raisin-pineapple mixture
Pour pureed ingredients into slow cooker
Cover and cook on LOW for 6 hours
Spoon pudding into 8 or 10 dessert dishes and serve hot
Garnish with mint if desired