Yummy Low Cal-Low Fat Pineapple Bread Pudding

Ingredients

• 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

Directions

1. 1

   Coat a medium-size casserole dish with nonstick spray.

2. 2

   Place the bread cubes in the casserole dish and set aside.

3. 3

   In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.

4. 4

   Add the pineapple and juice and mix thoroughly.

5. 5

   Pour over the bread cubes in the casserole dish.

6. 6

   Cover and place in refrigerator for at least two hours-- or overnight.

7. 7

   When ready to bake, preheat oven to 325 degrees.

8. 8

   Uncover the casserole dish and pour the melted butter evenly over the top.

9. 9

   Bake for about 50 minutes or until the top is lightly browned.

10. 10

    Serve warm.

11. 11

    Refrigerate leftovers.