Pineapple Meringue Bread Pudding Recipe

• 3 c. 1/2" cubes French bread
• 1 (15 1/4 ounce.) can crushed pineapple, liquid removed (reserve syrup)
• 3 Large eggs, separated
• 1/2 c. packed brown sugar
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon grnd cinnamon
• 1/2 teaspoon salt
• 1 c. coconut lowfat milk (1 (7 3/4 ounce.) can sweetened reconstituted coconut juice can be substituted)
• 1/4 teaspoon cream of tartar
• 1/4 c. sugar

1. Place bread cubes in greased oblong baking dish, 10" x 6" x 1 1/2" or possibly square baking dish, 8"x8"x2".
2. Spread pineapple on top.
3. Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.
4. Slowly stir in lowfat milk.
5. Pour over bread cubes and pineapple.
6. Bake, uncovered in 350 degree oven till knife inserted halfway between center and edge comes out clean, 30 to 40 min.
7. Remove from oven.
8. Beat egg whites and cream of tartar on medium speed till foamy.
9. Beat in 1/4 c. of sugar, 1 Tbsp.
10. at a time, continue beating till stiff and glossy.
11. Spread over pudding.
12. Bake till delicate golden, 8 to 10 min.
13. Let stand 5 min.

bread, pineapple, eggs, brown sugar, cinnamon, salt, coconut lowfat milk, cream of tartar, sugar

Taken from cookeatshare.com/recipes/pineapple-meringue-bread-pudding-46798 (may not work)