Pineapple-Rum Bread Pudding

By Lv2Cook

Ingredients

• 1 1/2 cups cubed fresh pineapple
• 3/4 cup packed brown sugar
• 1/2 cup rum
• Cooking spray
• 8 cups (1/2-inch) cubed French bread (about 16 [1-ounce] slices)
• 3 cups 2% reduced-fat milk
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 5 large egg whites
• 2 large eggs

Preparation

Step 1

Preheat oven to 325º.

Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 × 9-inch baking dish coated with cooking spray.

Place bread cubes in a single layer on a jelly-roll pan. Bake at 325º for 15 minutes or until toasted. Combine milk and remaining ingredients in a large bowl. Add bread cubes; toss gently. Let mixture stand 15 minutes. Spoon bread mixture over pineapple. Bake at 325º for 35 minutes or until pudding is set. Serve warm or at room temperature.