Caribbean Bread Pudding With Pina Colada Sauce

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When i first tried this i was a bit skeptical, i thought what is stale bread going to do for me. but then i saw the rum, coconut and pineapple in the sauce and i had to try it. I liked it hope you do too.

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Steps

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Preheat over to 350 degree f or 180c.

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Spray 11 x 7 inch glass baking dish with non stick cooking spray.

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Place cubed bread in large bowl.

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Set aside.

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Combine milk , juice concentrate , egg substitute , vanilla and butter flavored extract in another large bowl.

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Mix until smooth.

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Drain pineapple reserve juice.

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Add milk mixture , pineapple and raisins to bread.

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Gently mix with large spoon.

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Spoon bread mixture evenly into prepared baking dish and flatten slightly.

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Bake , uncovered 40 minutes.

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Cool slightly.

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For the sauce add water to reserved pineapple juice to equal cup.

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Combine juice , preserves , coconut and rum in microwavable bowl.

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Microwave at high 2 3 minutes or until sauce is hot and bubbling cool to room temperature.

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Divide pudding among 8 plates.

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Top each serving with 2 tablespoons of pina colada sauce.

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Ingredients

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french bread, skim milk, pineapple-orange-banana juice, egg substitute, vanilla, butter flavor extract, crushed pineapple in juice, golden raisin, pineapple preserves, unsweetened coconut, rum