1. Preheat over to 350 degree F or 180°C. 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 ¼ 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
