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Bread Pudding: Pineapple Bread Pudding with Rum Sauce

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup margarine -- melted
1 can crushed pineapple -- (8 ounces)
1 in juice -- well drained and reserved
2 cups 1/2" pieces soft bread cubes (about 3 slices bread)
2 tablespoons chopped pecans

RUM SAUCE
3 tablespoons sugar
1 tablespoon cornstarch
reserved pineapple juice
1 tablespoon rum


Recipe

Heat oven to 325ºF. Spray round baking dish, 8 X 1-1/2 X 1 inch, with nonstick cooking spray. Beat egg whites and cream of tartar in large bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in cinnamon.Fold margarine, pineapple and bread cubes into meringue. Pour into casserole. Sprinkle with pecans. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Serve with Rum Sauce. Cover and refrigerate any remaining pudding. 6 SERVINGS

RUM SAUCE: Mix sugar and cornstarch in 1-quart saucepan. Add water to pineapple juice to measure 1 cup. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in rum. Serve warm over bread pudding.