Yummy Low Cal-Low Fat Pineapple Bread Pudding

Sisty Gin's Note:

Yummy! Yummy! Yummy! This is a lower cal-fat alternative to bread pudding.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 4 cups day-old bread , cut in cubes
• ¾ cup fat free egg substitute
• ½ cup sugar
• 1 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 1 (20 ounce) can pineapple tidbits in juice
• 1 tablespoon butter , melted

Directions:

1. Coat a medium-size casserole dish with nonstick spray.
2. Place the bread cubes in the casserole dish and set aside.
3. In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
4. Add the pineapple and juice and mix thoroughly.
5. Pour over the bread cubes in the casserole dish.
6. Cover and place in refrigerator for at least two hours-- or overnight.
7. When ready to bake, preheat oven to 325 degrees.
8. Uncover the casserole dish and pour the melted butter evenly over the top.
9. Bake for about 50 minutes or until the top is lightly browned.
10. Serve warm.
11. Refrigerate leftovers.

Reviews

[Maddie in Boston]

We loved this recipe. I halved the ingredients (except the vanilla) and added a mix of 1 TBS. sugar, 1 tsp. cinnamon to the top before baking. Served warm with vanilla ice cream, this is pure old-fashioned, nurturing soul food. I'll make it often. Thanks!

[Chef #811728]

I loved it!! Was very quick and easy to make. I left mine in the fridge two hours and turned out perfect!!!! I preffered to eat it cold rather than warm.

[Chef Of Quads & Trips]

This was pretty good. I did use fat free milk and omited the butter to make it even more healthy for my kids. Thanks.