Bread pudding was a favorite when the reader was growing up. The reader's mother would use leftover cold biscuits and whatever sandwich bread she had around her kitchen. This version reflects this reader's mother's bread combination.
1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
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.