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.”

Ingredients Nutrition

  • 6 cups French bread, cubed
  • 1 cup skim milk
  • 1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
  • 12 cup egg substitute
  • 2 teaspoons vanilla
  • 12 teaspoon butter flavor extract
  • 15 ounces crushed pineapple in juice, undrained
  • 12 cup golden raisin
  • Pina Colada Sauce
  • 34 cup all- fruit pineapple preserves
  • 13 cup shredded unsweetened coconut, toasted
  • 1 teaspoon rum or 18 teaspoon rum extract


  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.

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