Pineapple Bread Pudding With Rum Cream

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 (8 ounce) can crushed pineapple (juice pack)
• 1 cup nonfat milk
• 1/2 cup fat-free liquid egg product or 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla
• 1/4 teaspoon ground cardamom or 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cinnamon
• 6 cups cinnamon-raisin bread cubes
• 1 (8 ounce) carton low-fat vanilla yogurt
• 1 tablespoon light-color rum
• ground nutmeg (optional)

Recipe

• 1 preheat oven to 325 degrees.
• 2 lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
• 3 combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl. stir in the bread cubes.
• 4 pour into the prepared baking dish.
• 5 bake in a 325 degree f oven about 35 minutes or until pudding is puffed and a knife inserted near the center comes out clean.
• 6 let stand at room temperature about 20 minutes to cool.
• 7 meanwhile, stir together yogurt and rum.
• 8 to serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture.
• 9 sprinkle with nutmeg, if using.