Caribbean Bread Pudding With Pina Colada Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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 1/4 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.
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