Ingredients for Caribbean Bread Pudding With Pina Colada Sauce
- French Bread
- Skim Milk
- Pineapple Orange Banana Juice
- 2 large eggs OR 1/4 cup egg substitute
- 1 teaspoon vanilla extract
- Butter Flavor Extract
- Crushed Pineapple In Juice
- Golden Raisin
- Pineapple Preserves
- Unsweetened Coconut
- 2 tablespoons light rum (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caribbean Bread Pudding With Pina Colada Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Caribbean Bread Pudding With Pina Colada Sauce
- Preheat oven to 350°F (180°C).
- Spray an 11x7 inch glass baking dish with non-stick cooking spray.
- Place cubed bread in a large bowl and set aside.
- In a separate large bowl, whisk together milk, pineapple juice concentrate, eggs (or egg substitute), vanilla extract, and butter extract until smooth.
- Drain the pineapple, reserving 1/2 cup of the juice.
- Add the milk mixture, drained pineapple, and raisins to the bread. Gently mix with a large spoon until evenly moistened.
- Spoon the bread mixture evenly into the prepared baking dish and flatten slightly.
- Bake uncovered for 40 minutes, or until golden brown and set.
- Cool slightly before serving.
- For the sauce: In a microwave-safe bowl, combine the reserved 1/2 cup pineapple juice, 1/4 cup water, pineapple preserves, shredded coconut, and rum (if using).
- Microwave on high for 2-3 minutes, or until the sauce is hot and bubbling. Stir well. Cool to room temperature.
- Divide the bread pudding among 8 plates.
- Top each serving with 2 tablespoons of the pina colada sauce.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
115g
Fat
30g
Carbs
30g
