Name: Pineapple Bread Pudding W/rum Sauce
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

After my return to London, I decided to do something to help my brothers in the seminary. I suggested we meet together every morning from six until eight to pray and read the Scriptures. After the evening prayer, my communion with God was so sweet that I would continue praying until after midnight. Then I would go to a brother’s room, and we would pray together until one or two in the morning. Even then, I was sometimes so full of joy that I could not sleep. At six in the morning, I would again call the brethren together for prayer.

George Muller

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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