Pineapple Bread Pudding With Rum Sauce
By: Desiree Mellon
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Egg white
1 cup Skim milk
teaspoon x Artificial sweetener to equal 2  sugar
1/4 teaspoon Ground cinnamon
1 cup Stale french bread broken into ½" pieces
1/2 cup Chopped ripe pineapple
1/2 teaspoon Vanilla extract
1 tablespoon Raisins
RUM SAUCE
1/4 cup Skim milk
1/2 teaspoon Cornstarch
1 tablespoon Dark rum
teaspoon Artificial sweetener to equal 2  sugar

Preparation

1 Preheat the oven to 350 . Beat the egg white with the skim milk, sweetener and cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add the remaining ingredients except the sauce and pour into a small baking dish. Bake for 30 minutes, or until a knife inserted into the center comes out clean. SAUCE-Blend the cornstarch with the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener. Spoon the hot  2 Louisiana Light 


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