This Pineapple Bread Pudding is a delightful twist on the classic comfort food, perfect for those craving something sweet yet refreshing. Using stale French bread, this recipe transforms simple ingredients into a moist, custard-like treat infused with the bright acidity of ripe pineapple and the warmth of cinnamon. The addition of raisins adds chewy bursts of sweetness, while the egg white base keeps it lighter than traditional versions. It’s baked until golden and served with a homemade rum sauce that brings a sophisticated kick. Ideal for a special brunch, a light dinner dessert, or a weekend indulgence, this dish balances tropical fruit flavors with rich, baked goodness. ItâÂÂs an easy way to use up leftover bread while creating a memorable meal that feels both homemade and elegant.
Pineapple Bread Pudding W/Rum Sauce
Description
This Pineapple Bread Pudding is a delightful twist on the classic comfort food, perfect for those craving something sweet yet refreshing. Using stale French bread, this recipe transforms simple ingredients into a moist, custard-like treat infused with the bright acidity of ripe pineapple and the warmth of cinnamon. The addition of raisins adds chewy bursts of sweetness, while the egg white base keeps it lighter than traditional versions. It&# 226;ÂÂs baked until golden and served with a homemade rum sauce that brings a sophisticated kick. Ideal for a special brunch, a light dinner dessert, or a weekend indulgence, this dish balances tropical fruit flavors with rich, baked goodness. ItâÂÂs an easy way to use up leftover bread while creating a memorable meal that feels both homemade and elegant.Ingredients
Directions
-
Preheat the oven to 350ðF (175ðC).
-
Break 1 cup of stale French bread into 1/2-inch pieces and place them in a small baking dish.
-
In a bowl, beat the egg white with 1/4 cup skim milk, artificial sweetener to equal 2 teaspoons sugar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract until smooth.
-
Pour the liquid mixture over the bread pieces and let soak for 1 minute.
-
Fold in 1/2 cup chopped ripe pineapple and 1 tablespoon raisins, ensuring they are evenly distributed.
-
Bake for 30 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
-
While the pudding bakes, prepare the sauce: blend 1/2 teaspoon cornstarch with 1/4 cup skim milk in a small saucepan.
-
Heat the saucepan over medium heat, stirring constantly, until the mixture thickens.
-
Remove from heat and stir in 1 tablespoon dark rum and artificial sweetener to equal 2 teaspoons sugar.
-
Spoon the hot bread pudding onto plates and top immediately with the warm rum sauce.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 36.6kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 25.3mg2%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.1g1%
- Sugars 3.0g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, use day-old or stale French bread as it absorbs the custard better without becoming mushy.
If you prefer a richer flavor, substitute the skim milk with whole milk or half-and-half.
The rum sauce can be made dairy-free by using a plant-based milk alternative instead of skim milk.
Serve immediately while warm for the best contrast between the soft pudding and the liquid sauce.
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.
