Caribbean Bread Pudding With Pina Colada Sauce

Recipe by Marlitt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups French bread, cubed
  • 1
  • 1
    cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
  • 12
  • 2
    teaspoons vanilla
  • 12
    teaspoon butter flavor extract
  • 15
    ounces crushed pineapple in juice, undrained
  • 12
  • Pina Colada Sauce
  • 34
    cup all- fruit pineapple preserves
  • 13
    cup shredded unsweetened coconut, toasted
  • 1
    teaspoon rum or 1/8 teaspoon rum extract
Advertisement

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.
Advertisement