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Seafood Combination
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Tropical Bread Pudding with Piña Colada Sauce
Yield: Makes 8 servings
Ingredients:
6
cups cubed day-old French bread
1
cup fat-free (skim) milk
1
cup frozen orange-pineapple-banana juice concentrate, thawed
1/2
cup cholesterol-free egg substitute
2
teaspoons vanilla
1/2
teaspoon butter-flavored extract
1
can (8 ounces) crushed pineapple in juice, undrained
1/2
cup golden raisins
3/4
cup all-fruit pineapple preserves
1/3
cup shredded unsweetened coconut, toasted
1
teaspoon rum or 1/8 teaspoon rum extract
Preparation:
1.
To prepare bread pudding, preheat oven to 350°F. Spray 11X7-inch glass baking dish with nonstick cooking spray. Place cubed bread in large bowl; set aside.
2.
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.
3.
To prepare Pina Colada Sauce, add water to reserved pineapple juice to equal 1/4 cup. Combine juice, preserves, coconut and rum in microwavable bowl. Microwave on HIGH 2 to 3 minutes or until sauce is hot and bubbling; cool to room temperature.
4.
Divide pudding among 8 plates; top each serving with 2 tablespoons of Piña Colada Sauce.
Nutritional Information:
| Serving Size: | |
| Sodium | 178 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 61 g |
| Cholesterol | 1 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 6 % |
| Calories | 280 |
Dietary Exchange:
| Fat | 1/2 |
| Fruit | 3 |
| Starch | 1 |
This recipe appears in:
Island
