TLC Cooking "Tropical Bread Pudding with Piña Colada Sauce"

Tropical Bread Pudding with Piña Colada Sauce

Tropical Bread Pudding with Piña Colada Sauce

YIELD Makes 8 servings
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INGREDIENTS

Bread Pudding:
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
Piña 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:

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.
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.
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.
Divide pudding among 8 plates; top each serving with 2 tablespoons of Piña Colada Sauce.

This recipe appears in: Island

NUTRITIONAL INFORMATION:

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