Caribbean Bread Pudding With Pina Colada Sauce - cooking recipe

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
Pina Colada Sauce
3/4 cup all- fruit pineapple preserves
1/3 cup shredded unsweetened coconut, toasted
1 teaspoon rum or 1/8 teaspoon rum extract

Preparation

Preheat over to 350 degree F or 180\u00b0C.
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 1/4 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.