Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg white
  1                  C  skim milk
                        Artificial sweetener equivalent -- of 2
  1                tsp  sugar
     1/4           tsp  ground cinnamon
  1                  C  stale French bread broken in -- 1/2"
                pieces  
     1/2             C  chopped ripe pineapple
     1/2           tsp  vanilla extract
  1                TBS  raisins
                        Rum Sauce:
     1/4             C  skim milk
     1/2           tsp  cornstarch
  1                TBS  dark rum
                        Artificial sweetener equiv.of -- 2 tsp
                        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