Tropical Bread Pudding with Piña Colada Sauce

Tropical Bread Pudding with Piña Colada Sauce

Tropical Bread Pudding with Piña Colada Sauce


Makes 8 servings


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


  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

Calories 280
Calories from Fat 6 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 61 g
Fiber 1 g
Protein 6 g
Sodium 178 mg

Dietary Exchange

Starch 1
Fruit 3
Fat 1/2

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