I have a bunch of very decadent ones (hey, I didn't get my thunder thighs from too much walking), but in the interest of Healthy Cooking, I'll post a low cal one. Be sure to refrigerate it as stated in the recipe (in step#6), or it will be mushy and liquidy.
Low Cal Pineapple Bread Pudding
4 cups day-old bread, cut in cubes
3/4 cup fat free egg substitute
1/2 cup sugar
1 cup 1% low-fat milk
1 teaspoon vanilla extract
1 (20 ounce) can pineapple tidbits in juice
1 tablespoon butter, melted
1--Coat a medium-size casserole dish with nonstick spray.
2--Place the bread cubes in the casserole dish and set aside.
3--In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
4--Add the pineapple and juice and mix thoroughly.
5--Pour over the bread cubes in the casserole dish.
6--Cover and place in refrigerator for at least two hours-- or overnight.
7--When ready to bake, preheat oven to 325 degrees.
8--Uncover the casserole dish and pour the melted butter evenly over the top.
9--Bake for about 50 minutes or until the top is lightly browned.
Makes 8 servings
per serving: Cals--184, Fat--3.1 gms, Carbs--34 gms, Fiber--1 gm, Protein 5.5 gms
I forgot--sprinkle some brown sugar and cinnamon over the top and run it under the broiler for a minute or two for a better presentation.