1 Egg white 1/2 ts Vanilla extract
1 c Skim milk 1 tb Raisins
x Artificial sweetener to RUM SAUCE
-equal 2 ts sugar 1/4 c Skim milk
1/4 ts Ground cinnamon 1/2 ts Cornstarch
1 c Stale french bread broken 1 tb Dark rum
-into 1/2″ pieces Artificial sweetener to
1/2 c Chopped ripe pineapple -equal 2 ts 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. SAUCE-Blend 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.
Yields
2 servings
