Pineapple Bread Pudding With Rum Cream Recipe

Name: Pineapple Bread Pudding With Rum Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can crushed pineapple (juice pack); 1 cup nonfat milk; ½ cup fat-free liquid egg product or 2 eggs; 2 tablespoons honey; 1 teaspoon vanilla; ¼ teaspoon ground cardamom or ¼ teaspoon nutmeg; ⅛ teaspoon ground cinnamon; 6 cups cinnamon-raisin bread cubes; 1 (8 ounce) carton low-fat vanilla yogurt; 1 tablespoon light-color rum; ground nutmeg (optional)

Servings: persons

1 (8 ounce) can crushed pineapple (juice pack)
1 cup nonfat milk
½ cup fat-free liquid egg product or 2 eggs
2 tablespoons honey
1 teaspoon vanilla
¼ teaspoon ground cardamom or ¼ teaspoon nutmeg
⅛ teaspoon ground cinnamon
6 cups cinnamon-raisin bread cubes
1 (8 ounce) carton low-fat vanilla yogurt
1 tablespoon light-color rum
ground nutmeg (optional)

1
Preheat oven to 325 degrees.
2
Lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
3
Combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl.
4
Stir in the bread cubes.
5
Pour into the prepared baking dish.
6
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.
7
Let stand at room temperature about 20 minutes to cool.
8
Meanwhile, stir together yogurt and rum.
9
To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture.
10
Sprinkle with nutmeg, if using.

1081

kcal

Calories

Fat

308

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) can crushed pineapple (juice pack), 1 cup nonfat milk, ½ cup fat-free liquid egg product or 2 eggs, 2 tablespoons honey, and more.

Yes, Pineapple Bread Pudding With Rum Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Bread Pudding With Rum Cream

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