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.
Yields
2 Servings