Pineapple Bread Pudding Wrum
Serving Size : 6
Ingredients for prepare Pineapple Bread Pudding Wrum
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | egg whites |
| 1/2 | teaspoon | cream of tartar |
| 1/2 | cup | sugar |
| 1/2 | teaspoon | ground cinnamon |
| 1/4 | cup | margarine - melted |
| 1 | can | crushed pineapple - (8 ounces) |
| 1 | in | juice - well drained and |
juice
reserved
pineapple bread pudding wrum |
| 2 | cups | - Ґ |
| 1/2 | inch | soft bread cubes |
about 3 slices
bread
pineapple bread pudding wrum |
| 2 | tablespoons | chopped pecans |
Rum Sauce
RUM SAUCE
pineapple bread pudding wrum |
| 3 | tablespoons | sugar |
| 1 | tablespoon | cornstarch |
reserved pineapple juice
pineapple bread pudding wrum |
| 1 | tablespoon | rum |
recipe Pineapple Bread Pudding Wrum
Heat oven to 325 degrees. Spray
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round baking dish, 8 X 1-1/2 X 1 inch, with nonstick cooking spray. Beat
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egg whites and cream of tartar in large bowl until foamy. Beat in sugar, 1 tablespoon at a
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time. Continue beating until stiff and glossy. Do not underbeat. Beat in cinnamon. Fold margarine, pineapple and bread cubes into
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meringue. Pour into casserole. Sprinkle with pecans. Bake uncovered 30 to 35 minutes
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or until knife inserted in center comes out clean. Serve with Rum Sauce. Cover and refrigerate any remaining pudding. 6
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SERVINGS (ABOUT 3/4 CUP EACH). RUM SAUCE Mix sugar and cornstarch in 1-quart saucepan. Add water
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to pineapple juice to measure 1 cup. Gradually stir into sugar mixture. Cook over
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medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in
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rum. Serve warm over bread pudding.
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