Recipe by Cooking Light March 1998

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Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 325°.

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  • 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.

  • 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.

Nutrition Facts

241 calories; calories from fat 12%; fat 3.3g; saturated fat 1.3g; mono fat 1.1g; poly fat 0.6g; protein 7.5g; carbohydrates 46g; fiber 1g; cholesterol 43mg; iron 1.6mg; sodium 242mg; calcium 128mg.
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