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.
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.