Pineapple bread pudding w/rum sauce
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Egg white | |
1 | cup | Skim milk |
x | Artificial sweetener to equal 2 ts sugar | |
¼ | teaspoon | Ground cinnamon |
1 | cup | Stale french bread broken into 1/2\" pieces |
½ | cup | Chopped ripe pineapple |
½ | teaspoon | Vanilla extract |
1 | tablespoon | Raisins |
RUM SAUCE | ||
¼ | cup | Skim milk |
½ | teaspoon | Cornstarch |
1 | tablespoon | Dark rum |
Artificial sweetener to equal 2 ts sugar |
Directions
Preheat the oven to 350~. Beat the egg white with the skim milk, sweetener and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted into the center comes out clean. SAUCE-Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot bread pudding onto plates and top with the Rum Sauce. Cal 163; fat 1.15gr. Source: Louisiana Light
Related recipes
- Banana bread pudding with banana rum sauce
- Banana bread pudding with rum sauce
- Bread pudding with rum sauce
- Bread pudding with rum sauce^
- Cajun-country bread pudding with rum sauce &
- Florida keys bread pudding with rum sauce
- French bread pudding with clear rum sauce
- Old-fashioned bread pudding w/ rum sauce
- Pina colada bread pudding
- Pineapple bread pudding
- Pineapple galette with caramel rum sauce
- Pineapple pudding
- Pineapple raisin & rum bread pudding 2
- Pineapple raisin and rum bread pudding
- Pineapple, raisin, & rum bread pudding
- Pineapple, raisin, and rum bread pudding
- Pineapple~ raisin~ & rum bread pudding
- Rum raisin bread pudding
- Rum-raisin bread pudding
- Rum-raisn bread pudding