Ingredients
-
6
-
1
-
1
-
1/2
-
2
-
1/2
-
15
-
1/2
-
-
3/4
-
1/3
-
1
-
-
-
Directions
Caribbean Bread Pudding With Pina Colada Sauce,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.,I strongly urge one and all to try this as a BREAKFAST casserole because it is perfect as a make-ahead for a busy weekend morning. Just what the doctor ordered, and much easier to eat a big piece early in the day, than as dessert later on. Yummy!,The carbs are really high on this and that’s without the bread or pineapple-orange-banana juice even factored in. It sounds yummy but not for a diabetic.
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Steps
|
1
Done
|
Preheat Over to 350 Degree F or 180c. |
|
2
Done
|
Spray 11 X 7 Inch Glass Baking Dish With Non Stick Cooking Spray. |
|
3
Done
|
Place Cubed Bread in Large Bowl; Set Aside. |
|
4
Done
|
Combine Milk, Juice Concentrate, Egg Substitute, Vanilla and Butter Flavored Extract in Another Large Bowl; Mix Until Smooth. Drain Pineapple Reserve Juice. |
|
5
Done
|
Add Milk Mixture, Pineapple and Raisins to Bread; Gently Mix With Large Spoon. |
|
6
Done
|
Spoon Bread Mixture Evenly Into Prepared Baking Dish and Flatten Slightly; Bake, Uncovered 40 Minutes. Cool Slightly. |
|
7
Done
|
For the Sauce Add Water to Reserved Pineapple Juice to Equal Cup. |
|
8
Done
|
Combine Juice, Preserves, Coconut and Rum in Microwavable Bowl. |
|
9
Done
|
Microwave at High 2 3 Minutes or Until Sauce Is Hot and Bubbling Cool to Room Temperature. |
|
10
Done
|
Divide Pudding Among 8 Plates; Top Each Serving With 2 Tablespoons of Pina Colada Sauce. |
