Thursday, January 15, 2009

Pineapple bread pudding is tropical delight in January

It’s snowing like crazy here. The wet flakes sting your face, and the wind takes your breath away, and your fingers tingle inside your gloves. When ‘the weather outside is frightful,’ as the old song goes, we dream of far-off lands where the sun shines, and the beaches beckon, and the skies are blue. We can only picture ourselves on a Hawaiian island, sampling the luscious tropical fruits. But instead we'll have to settle for a fragrant pineapple bread pudding. Today’s recipe comes from a couple of gals who live where you don’t have to wear layers of thick clothing and heavy boots each time you venture out - Anne in Texas, and Marlene in Arizona.

They got this recipe from a friend in Maine who claims “this one is sure to please, and has flavors to rave about, and has less fat and calories than you would imagine, and is fit for you and is fit for yours.” It doesn’t get much better than that. And anyone in Maine is probably fantasizing about warmer climates now also. Ayup.


6 slices raisin, white, wheat, or oatmeal bread, cut in cubes

1 can (about 15-ounce) pineapple with syrup, cut-up (can use sugar-free)
1/2 cup golden raisins, chopped
2 eggs, beaten
1 cup buttermilk
1/2 cup sugar( can use sugar substitute, or half and half sugar and sugar substitute)
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon salt

Preheat oven to 375 degrees F. Spray 2-quart glass baking pan heavily. Add bread cubes. Drain pineapple, reserving liquid. Add pineapple and raisins to bread mixture. Beat eggs with buttermilk, sugar, spices, vanilla, salt, and reserved pineapple juice. Pour egg mixture evenly over bread. Cover and bake 1/2 hour. Turn down heat to 350 degrees F. and bake 20 minutes longer, uncovered, or until pudding is set and tests done. Serves 4.
(310 calories per serving provided you use sugar substitute and fat-free products)

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