Caribbean Bread Pudding With Pina Colada Sauce
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.
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INGREDIENTS
Nutrition- 6cups French bread, cubed
- 1cup skim milk
- 1cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
- 1⁄2cup egg substitute
- 2teaspoons vanilla
- 1⁄2teaspoon butter flavor extract
- 15ounces crushed pineapple in juice, undrained
- 1⁄2cup golden raisin
Pina Colada Sauce
- 3⁄4cup all- fruit pineapple preserves
- 1⁄3
- 1
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DIRECTIONS
- 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.
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