Recipe - Pineapple Bread Pudding Wrum Sauce

1 Egg white
1 cup Skim milk
x Artificial sweetener to
equal 2 teaspoon sugar
One fourth teaspoon Ground cinnamon
1 cup Stale french bread broken
into 1/2" pieces
One half cup Chopped ripe pineapple
One half teaspoon Vanilla extract
1 tablespoon Raisins
RUM SAUCE
One fourth cup Skim milk
One half teaspoon Cornstarch
1 tablespoon Dark rum
Artificial sweetener to
equal 2 teaspoon 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. SAUCEBlend 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. Source:
Louisiana Light

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini