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Pineapple Bread Pudding With Rum Cream

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“I got this from a message board I belong to. A low calorie yummy sounding dessert. Posting here for safe keeping. A lower cal”
READY IN:
50mins
SERVES:
8
YIELD:
1 2 qt. dish
UNITS:
US

Ingredients Nutrition

Directions

  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. Stir in the bread cubes.
  4. Pour into the prepared baking dish.
  5. 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.
  6. Let stand at room temperature about 20 minutes to cool.
  7. Meanwhile, stir together yogurt and rum.
  8. To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture.
  9. Sprinkle with nutmeg, if using.

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