Pineapple Bread Pudding with Rum Sauce
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 large egg white
1 Cup skim milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 Cup stale French bread broken in -- 1/2 inch pieces
1/2 Cup chopped ripe pineapple
1/2 teaspoon vanilla extract
1 tablespoons raisins
---Rum Sauce:
1/4 Cup skim milk
1/2 teaspoon cornstarch
1 tablespoons dark rum
2 teaspoon sugar
 

Preparation:

Preheat the oven to 350 degrees. 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. Make the Rum Sauce: Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot bread pudding onto dessert plates and top with the Rum Sauce. This is probably the most frequently served dessert in New Orleans restaurants. Delicious in its many variations, it also makes use of unused, stale French bread.

 

Nutritional Information:

212 Calories (kcal); 1g Total Fat; (3% calories from fat); 14g Protein; 29g Carbohydrate; 6mg Cholesterol; 214mg Sodium