Pineapple Bread Pudding

Course : Cajun
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1 large egg white
1 cup skim milk
2 teaspoon sugar
1/4 teaspoon ground cinnamon
1 cup stale French bread broken into 1/2-inch pieces
1/2 cup chopped ripe pineapple
1/2 teaspoon vanilla extract
1 tablespoon raisins
---rum sauce ingredients---
1/4 cup skim milk
1/2 teaspoon cornstarch
1 tablespoon dark rum
2 teaspoon sugar

Preparation / Directions:

Preheat the oven to 350F. 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. TO SERVE: Spoon the hot bread pudding onto dessert plates and top with the Rum Sauce. NOTES: 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. Use an artificial sweetener which does not contain aspartame, which loses its sweetening power in cooking. VARIATIONS: Use apple or peach or other fruits. The ripeness and sweetness of the fruits is important to the taste of this dessert, so be sure you start with fruit at its peak of flavor.

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