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Ingredients
- 1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
- 4 1/2 cups (1-inch) cubed French bread (about 8 [1-ounce] slices)
- 1 cup raisins
- 1/2 cup packed brown sugar
- 1 large egg
- 2 cups skim milk
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (20-ounce) can unsweetened crushed pineapple undrained
- Cooking spray
- 1/4 cup reduced-calorie stick margarine
- 1/2 cup orange juice
- 1/4 cup amaretto (almond-flavored liqueur)
- 1 (1-pound) box powdered sugar
Preparation
Step 1
Preheat oven to 350º.
Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.
Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13×9-inch baking pan coated with cooking spray; bake at 350º for 30 minutes or until set and lightly browned.
Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.
Serving Size: 1 [2 1/4-inch] piece and about 2 tablespoons sauce