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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Ready In:


  • 6 cups French bread, cubed
  • 1 cup skim milk
  • 1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
  • 12 cup egg substitute
  • 2 teaspoons vanilla
  • 12 teaspoon butter flavor extract
  • 15 ounces crushed pineapple in juice, undrained
  • 12 cup golden raisin
  • Pina Colada Sauce

  • 34 cup all- fruit pineapple preserves
  • 13 cup shredded unsweetened coconut, toasted
  • 1 teaspoon rum or 1/8 teaspoon rum extract


  • 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.

Questions & Replies

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  1. 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!
  2. The carbs are really high on this and that's without the bread or pineapple-orange-banana juice even factored in. It sounds yummy but not for a diabetic.


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