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TropicalDessertsBreads
Pineapple Bread Pudding With Rum Sauce
Desiree Mellon
31 minutes
2 servings
BeginnerTotal Steps
7
Ingredients
11
Tools Needed
8
Ingredients
- teaspoon Artificial sweetener (to equal 2 teaspoons sugar)
- 1 tablespoon Dark rum
- 0.5 teaspoon Cornstarch
- 0.25 cup Skim milk
- 1 tablespoon Raisins
- 0.5 teaspoon Vanilla extract
- 0.5 cup Chopped ripe pineapple
- 1 Egg white
- 1 cup Skim milk
- 0.25 teaspoon Ground cinnamon
- 1 cup Stale french bread, broken into 1/2-inch pieces
Instructions
1
Step 1
Preheat the oven to 350°F.
2
Step 2
1 minute
In a mixing bowl, beat the egg white with 1 cup skim milk, artificial sweetener, and ground cinnamon. Add the stale french bread pieces to the liquid mixture and let it soak for 1 minute.
3
Step 3
Add the raisins, vanilla extract, and chopped ripe pineapple to the bread mixture. Pour the mixture into a small baking dish.
4
Step 4
30 minutes
Bake for 30 minutes, or until a knife inserted into the center comes out clean.
5
Step 5
until it thickens
To prepare the rum sauce: In a small saucepan, blend the cornstarch with 0.25 cup skim milk. Heat the mixture over medium heat, stirring continuously, until it thickens.
6
Step 6
Remove the sauce from heat and stir in the dark rum and artificial sweetener.
7
Step 7
Spoon the hot sauce over the bread pudding before serving.
Tools & Equipment
Oven
Mixing bowl
Measuring spoons
Measuring cups
Small baking dish
Knife
Small saucepan
Spoon
Tags
TropicalDessertsBreadsAlcoholicFruits