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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	6	cups	cubed	-	-	-	-
milk	1	cup	skim	552.0	13.296	5.496	57.216
pineapple orange banana juice	1	cup		-	-	-	-
egg substitute	1/2	cup		-	-	-	-
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
butter flavor extract	1/2	teaspoon		-	-	-	-
pineapple juice	15	ounces	crushed undrained	225.3785	54.7287	1.5309	0.5103
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795
fruit pineapple preserve	3/4	cup		-	-	-	-
coconut	1/3	cup	shredded unsweetened toasted	94.4	4.0613	0.888	8.9307
rum	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.