Pineapple Bread Pudding With Rum Sauce

Photo: Desiree Mellon

Ingredients

1 Egg white

1 cup Skim milk

teaspoon x Artificial sweetener to equal 2 sugar

1/4 teaspoon Ground cinnamon

1 cup Stale french bread broken into ½" pieces

1/2 cup Chopped ripe pineapple

1/2 teaspoon Vanilla extract

1 tablespoon Raisins

RUM SAUCE

1/4 cup Skim milk

1/2 teaspoon Cornstarch

1 tablespoon Dark rum

teaspoon Artificial sweetener to equal 2 sugar

Preparation

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

Louisiana Light