Ingredients for Yummy Low Cal Low Fat Pineapple Bread Pudding
- 1 pound day-old bread, cut into 1-inch cubes
- Fat Free Egg Substitute
- 1/2 cup granulated sugar
- 1% Low Fat Milk
- Vanilla Extract
- Pineapple Tidbits In Juice
- 2 tablespoons melted butter
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How to Make Yummy Low Cal Low Fat Pineapple Bread Pudding
- Preheat oven to 325°F (160°C). Grease a medium-sized (approximately 8x8 inch) casserole dish with nonstick cooking spray.
- Cut 1 pound of day-old bread into 1-inch cubes. Gently toss the bread cubes with 1 tablespoon of melted butter to prevent them from getting too soggy.
- In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 cup skim milk, and 1 teaspoon vanilla extract.
- Add 1 (20 ounce) can of crushed pineapple, including the juice, to the egg mixture. Stir until well combined.
- Gently pour the custard mixture over the bread cubes in the prepared casserole dish, ensuring all bread is moistened.
- Cover the casserole dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or preferably overnight, to allow the bread to absorb the custard.
- Remove from the refrigerator 30 minutes before baking. This will allow the pudding to come to room temperature.
- Uncover the casserole dish and pour an additional 1 tablespoon of melted butter evenly over the top.
- Bake for 50-60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Let cool for 10-15 minutes before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
101g
Fat
6g
Carbs
11g
