Yummy Low Cal Low Fat Pineapple Bread Pudding Recipes

LOW FAT DELICIOUS BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan.
• Drizzle melted oil over bread.
• If desired, sprinkle with raisins.
• In a medium mixing bowl, combine egg whites, milk, sugar, cinnamon, and vanilla Beat until slighty foamy.
• Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

YUMMY LOW CAL-LOW FAT PINEAPPLE BREAD PUDDING

Steps:

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

PINEAPPLE BREAD PUDDING

Steps:

• Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

CROCKPOT PINEAPPLE BREAD PUDDING

Steps:

• Beat together the butter, sugar, and cinnamon until creamy. Beat in the eggs until light and fluffy. Fold in the pineapple and bread cubes and pour into the slow cooker.
• Cook covered on low heat for 6-7 hours. Sprinkle with chopped pecans immediately before serving, and top with whipped cream if desired.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 and grease a 2-quart soufflé dish.
• In a large bowl, combine bread and pineapple and place in soufflé dish.
• Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
• Bake until puffed and golden, about 40 minutes.

WARM PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees.
• Generously butter two 8-ounce ovenproof glass pudding dishes and sprinkle the bottom of the dishes lightly with granulated sugar.
• Butter the bread on both sides and then cut into cubes.
• Using half the bread cubes, place a single layer in the bottom of each dish.
• In a medium bowl, combine the rum, brown sugar, spices, and lemon juice.
• Add the pineapple and melted butter and toss well to coat.
• Layer half the pineapple mixture into the dishes, followed by the remaining bread cubes and then the remaining pineapple.
• Sprinkle lightly with additional granulated sugar.
• Place the dishes in a shallow baking pan and pour hot water into the pan about halfway up the side of the dishes.
• Place the pan in the oven and bake about 30 minutes or until the puddings are nicely browned.
• Serve warm with dabs of whipped cream or vanilla ice cream.