Recipe by Marlitt
When I first tried this I was a bit skeptical, I thought what is stale bread going to do for me. But then I saw the rum, coconut and pineapple in the sauce and I had to try it. I liked it hope you do too.
Top Review by Debber
I strongly urge one and all to try this as a BREAKFAST casserole because it is perfect as a make-ahead for a busy weekend morning. Just what the doctor ordered, and much easier to eat a big piece early in the day, than as dessert later on. Yummy!
- 6 cups French bread, cubed
- 1 cup skim milk
- 1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
- 1⁄2 cup egg substitute
- 2 teaspoons vanilla
- 1⁄2 teaspoon butter flavor extract
- 15 ounces crushed pineapple in juice, undrained
- 1⁄2 cup golden raisin
Pina Colada Sauce
- 3⁄4 cup all- fruit pineapple preserves
- 1⁄3 cup shredded unsweetened coconut, toasted
- 1 teaspoon rum or 1⁄8 teaspoon rum extract
Directions See How It's Made
- Preheat over to 350 degree F or 180°C.
- Spray 11 x 7 inch glass baking dish with non stick cooking spray.
- Place cubed bread in large bowl; set aside.
- Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
- Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
- Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
- For the sauce add water to reserved pineapple juice to equal ¼ cup.
- Combine juice, preserves, coconut and rum in microwavable bowl.
- Microwave at high 2 – 3 minutes or until sauce is hot and bubbling cool to room temperature.
- Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.