Skinny Piña Colada Bread Pudding

1. Day 1: Cut the bread cubes and put them into a large bowl.
2. In a medium bowl, whisk together the light coconut milk, half-and-half, lightly beaten eggs, vanilla, Splenda and crushed pineapple.
3. Pour the liquid mixture over top of the bread and really stir it around, making sure all the bread is soaking.
4. Cover the bowl with a piece of plastic wrap and let it sit in the fridge overnight (see note below, if you don’t have time to soak overnight).
5. Day 2: Preheat oven to 350 F and spray a 6 cup baking dish with cooking spray.
6. Uncover the bread pudding, transfer to the baking dish, smooth the top and sprinkle with the brown sugar.
7. Bake until the center of the pudding feels set, and the edges begin to pull away from the sides (about 40 minutes.)
8. Then turn the oven to “high” broil, and broil an additional 2-3 minutes, until the top has turned nice and golden.
9. While the bread pudding cooks, you can get the whiskey sauce ready.
10. Whisk the melted coconut oil, Splenda and egg in a small saucepan over low heat. Stir it constantly until it just begins to thicken up (2-3 minutes). Watch it closely so it doesn’t curdle!
11. Whisk in the whiskey and remove from heat.
12. Set it aside until the pudding is ready, giving it a good whisk just before serving.
13. Once the pudding is ready, serve it warm topped with whiskey sauce and devour!

Note: If you don’t have the time to let it soak overnight, let it soak for at least 2 hours.