Pineapple Bread Pudding

Recipe Ingredients

1		Egg white
1 cup	237ml	Skim milk
		Artificial sweetener equivalent of 2 tsp sugar
1/4 teaspoon	1.3ml	Ground cinnamon
1 cup	237ml	Stale French bread broken into 1/2-inch pieces
1/2 cup	73g / 2.6oz	Chopped ripe pineapple
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	Raisins
		Rum Sauce Ingredients
1/4 cup	59ml	Skim milk
1/2 teaspoon	2.5ml	Cornstarch
1 tablespoon	15ml	Dark rum
		Artificial sweetener equivalent of 2 tsp sugar

Recipe Instructions

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.

Source:
Cajun Country Recipes

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