1 (20-ounce) can unsweetened crushed pineapple, undrained
1/4 cup reduced-calorie stick margarine
1/2 cup orange juice
1/4 cup amaretto (almond-flavored liqueur)
1 (1-pound) box powdered sugar
How to Make It
Preheat oven to 350°.
Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.
Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13 x 9-inch baking pan coated with cooking spray; bake at 350° for 30 minutes or until set and lightly browned.
Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.