Caribbean Bread Pudding With Pina Colada Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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
• 3/4 cup all- fruit pineapple preserves
• 1/3 cup shredded unsweetened coconut, toasted
• 1 teaspoon rum or 1/8 teaspoon rum extract

Recipe

• 1 preheat over to 350 degree f or 180°c.
• 2 spray 11 x 7 inch glass baking dish with non stick cooking spray.
• 3 place cubed bread in large bowl; set aside.
• 4 combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. drain pineapple reserve juice.
• 5 add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
• 6 spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. cool slightly.
• 7 for the sauce add water to reserved pineapple juice to equal ¼ cup.
• 8 combine juice, preserves, coconut and rum in microwavable bowl.
• 9 microwave at high 2 – 3 minutes or until sauce is hot and bubbling cool to room temperature.
• 10 divide pudding among 8 plates; top each serving with 2 tablespoons of pina colada sauce.