| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
French |
Desserts, Fruits, Breads, Wrv |
2 |
Servings |
INGREDIENTS
| 1 |
|
Egg white |
| 1 |
c |
Skim milk |
|
x |
Artificial sweetener to equal 2 ts sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
c |
Stale french bread broken into 1/2" pieces |
| 1/2 |
c |
Chopped ripe pineapple |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Raisins |
|
|
RUM SAUCE |
| 1/4 |
c |
Skim milk |
| 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Dark rum |
|
|
Artificial sweetener to equal 2 ts sugar |
INSTRUCTIONS
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 bread pudding
onto plates and top with the Rum Sauce. Cal 163; fat 1.15gr. Source:
Louisiana Light
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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