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Pineapple Bread Pudding W/Rum

desserts, puddings & custards

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup margarine; melted
1 can crushed pineapple; (8 ounces)
1 in juice; well drained and
2 cups --
1/2 inch soft bread cubes
-- (about 3 slices
2 tablespoons chopped pecans
Rum Sauce
3 tablespoons sugar
1 tablespoon cornstarch
reserved pineapple juice
1 tablespoon rum

Heat oven to 325 degrees. Spray round baking dish, 8 X 1-1/2 X 1 inch, with nonstick cooking spray. Beat egg whites and cream of tartar in large bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in cinnamon. Fold margarine, pineapple and bread cubes into meringue. Pour into casserole. Sprinkle with pecans. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Serve with Rum Sauce. Cover and refrigerate any remaining pudding. 6 SERVINGS (ABOUT 3/4 CUP EACH). RUM SAUCE Mix sugar and cornstarch in 1-quart saucepan. Add water to pineapple juice to measure 1 cup. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in rum. Serve warm over bread pudding.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 6 servings

Preparation Time: 0:00

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