Pineapple bread pudding w/rum sauce
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Pineapple bread pudding w/rum sauce
  Pineapple    Bread    Pudding    Sauces  
Last updated 6/12/2012 1:18:02 AM. Recipe ID 48683. Report a problem with this recipe.
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      Title: Pineapple bread pudding w/rum sauce
 Categories: Desserts, Fruits, Breads, Wrv
      Yield: 2 Servings
 
      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
 
  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
 




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Recipe ID 48683 (Apr 03, 2005)

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