Tropical Bread Pudding with Piña Colada Sauce the Editors of Publications International, Ltd.
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|
|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|
- 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.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||6 %|
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