Pina Colada Bread Pudding
1/4 cup butter
3 quarts Hawaiian bread cubes*
1 container egg substitute + 2 eggs
1 1/4 cups sugar
5 cups milk
1 tablespoon vanilla extract
1/2 cup coconut rum
1/2 cup shredded coconut
8 oz can pineapple tidbits
Coconut Creme Anglaise (recipe follows)
Toss 3 tablespoons of melted butter with thebread cubes, place on a sheet pan and place in an oven at 350 degrees and toast until golden. Brush a medium sized casserole dish with one tablespoon of melted butter and add the toasted bread cubes. Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid. Bake in a 300-degree oven for 1 hour or until firm in the center. Serve with coconut creme anglaise.

Coconut Creme Anglaise
1 1/2 cups heavy whipping cream
2 egg yolks
1/2 cup powdered sugar
1/4 cup rum
Add the cream, egg yolks, and sugar in a small sauce pan on medium heat.
Stir constantly using a cooks spoon until the sauce starts to thicken; about 8 to 10 minutes.
Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath.
Place in the refrigerator to chill to 40 degrees.