Caribbean Bread Pudding With Pina Colada Sauce

• 6 cups French bread, cubed
• 1 cup skim milk
• 1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
• 1/2 cup egg substitute
• 2 teaspoons vanilla
• 1/2 teaspoon butter flavor extract
• 15 ounces crushed pineapple in juice, undrained
• 1/2 cup golden raisin
• Pina 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

1. Preheat over to 350 degree F or 180u0b0C.
2. Spray 11 x 7 inch glass baking dish with non stick cooking spray.
3. Place cubed bread in large bowl; set aside.
4. Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
5. Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
6. Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
7. For the sauce add water to reserved pineapple juice to equal 1/4 cup.
8. Combine juice, preserves, coconut and rum in microwavable bowl.
9. Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature.
10. Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.

bread, milk, pineapple, egg substitute, vanilla, butter, pineapple, golden raisin, colada sauce, all fruit pineapple preserves, unsweetened coconut, rum

Taken from www.food.com/recipe/caribbean-bread-pudding-with-pina-colada-sauce-234068 (may not work)