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Pineapple Bread Pudding with Rum Cream




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




Cooking oil or nonstick cooking spray
1 8-ounce can crushed pineapple (juice pack)
1 cup fat-free milk
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 tablespoons honey
1 teaspoon vanilla
1/4 teaspoon ground cardamom or nutmeg
1/8 teaspoon ground cinnamon
6 cups cinnamon-raisin bread cubes
1 8-ounce carton low-fat vanilla yogurt
1 tablespoon light-color rum
Ground nutmeg (optional)


Recipe



1. Lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
2. Combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl. Stir in the bread cubes. Pour into the prepared baking dish.
3. Bake in a 325 degree F oven about 35 minutes or until pudding is puffed and a knife inserted near the center comes out clean. Let stand at room temperature about 20 minutes to cool.
4. Meanwhile, stir together yogurt and rum.
5. To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture. Sprinkle with nutmeg. Makes 8 servings.