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Caribbean Bread Pudding With Pina Colada Sauce
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 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 |
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Directions:
Prep Time: 15 mins
Total Time: 55 mins
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.
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