Pineapple Bread Pudding with Rum Cream

Crushed pineapple adds a tropical touch to this simple low-calorie, low-fat baked dessert.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 35 mins 325°F
  • Stand: 20 mins

Pineapple Bread Pudding with Rum Cream

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Directions

  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.

From the Test Kitchen

Food exchanges:

1/2 fruit, 1 starch, 1/2 fat.

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Nutrition Facts (Pineapple Bread Pudding with Rum Cream)

  • Per serving:
  • 162 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 163 mg sodium ,
  • 30 g carb. ,
  • 0 g fiber ,
  • 6 g pro.
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