As posted on How Stuff Works, by the Editors of Publications International, Ltd.


Makes 8 servings

Ingredients:

• 6 cups cubed day-old French bread
• 1 cup fat-free (skim) milk
• 1 cup frozen orange-pineapple-banana juice concentrate, thawed
• 1/2 cup cholesterol-free egg substitute
• 2 teaspoons vanilla
• 1/2 teaspoon butter-flavored extract
• 1 can (8 ounces) crushed pineapple in juice, undrained
• 1/2 cup golden raisins
• 3/4 cup all-fruit pineapple preserves
• 1/3 cup shredded unsweetened coconut, toasted
• 1 teaspoon rum or 1/8 teaspoon rum extract
  

Preparation:
1. To prepare bread pudding, preheat oven to 350°F. Spray 11X7-inch glass baking dish with nonstick cooking spray. Place cubed bread in large bowl; set aside.
2. Combine milk, juice concentrate, egg substitute, vanilla and butter-flavored extract in another large bowl; mix until smooth. Drain pineapple; reserve juice. Add milk mixture, pineapple and raisins to bread; gently mix with large spoon. Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered, 40 minutes. Cool slightly.
3. To prepare Pina Colada Sauce, add water to reserved pineapple juice to equal 1/4 cup. Combine juice, preserves, coconut and rum in microwavable bowl. Microwave on HIGH 2 to 3 minutes or until sauce is hot and bubbling; cool to room temperature.
4. Divide pudding among 8 plates; top each serving with 2 tablespoons of Piña Colada Sauce.

Nutritional Information:
Serving Size:
Sodium 178 mg
Protein 6 g
Fiber 1 g
Carbohydrate 61 g
Cholesterol 1 mg
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 6 %
Calories 280
Dietary Exchange:
Fat 1/2
Fruit 3
Starch 1