Pineapple-Rum Bread Pudding

Ingredients

• 8 cups bread ) french cubed 16 1-ounce
• 0.5 cup brown sugar packed
• 0.8 cup brown sugar packed
• 5 large egg whites 
• 2 large eggs 
• 2 teaspoons ginger fresh minced peeled
• 0.3 teaspoon ground allspice 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 3 cups milk 2% reduced-fat
• 1 tablespoon blackstrap molasses 
• 1.5 cups pineapple fresh cubed
• 0.5 cup rum 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 32
2. Combine the first 3 ingredients in a bowl, and toss gently to coat. Spoon pineapple mixture into a 13 x 9-inch baking dish coated with cooking spray.
3. Place bread cubes in a single layer on a jelly-roll pan.
4. Bake at 325 for 15 minutes or until toasted.
5. Combine milk and remaining ingredients in a large bowl.
6. Add bread cubes; toss gently.
7. Let mixture stand 15 minutes. Spoon bread mixture over pineapple.
8. Bake at 325 for 35 minutes or until pudding is set.
9. Serve warm or at room temperature.