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Pineapple-Rum Bread Pudding

Yield 12 servings

Ingredients

  • 1 1/2 cups cubed fresh pineapple
  • 3/4 cup packed brown sugar
  • 1/2 cup rum
  • Cooking spray
  • 8 cups (1/2-inch) cubed French bread (about 16 (1-ounce) slices)
  • 3 cups 2% reduced-fat milk
  • 1/2 cup packed brown sugar
  • 1 tablespoon molasses
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 5 large egg whites
  • 2 large eggs

Nutrition Information

  • calories 241
  • caloriesfromfat 12 %
  • fat 3.3 g
  • satfat 1.3 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 7.5 g
  • carbohydrate 46 g
  • fiber 1 g
  • cholesterol 43 mg
  • iron 1.6 mg
  • sodium 242 mg
  • calcium 128 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 x 9-inch baking dish coated with cooking spray.

  3. Place bread cubes in a single layer on a jelly-roll pan. Bake at 325° for 15 minutes or until toasted. Combine milk and remaining ingredients in a large bowl. Add bread cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture over pineapple. Bake at 325° for 35 minutes or until pudding is set. Serve warm or at room temperature.