Tropical Bread Pudding with Piña Colada Sauce
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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:
| 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 |