Tropical Bread Pudding with Piña Colada Sauce Recipe | Easy Dessert

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:

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.

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