Pineapple Bread Pudding With Rum Cream

• 1 (8 ounce) can crushed pineapple (juice pack)
• 1 cup nonfat milk
• 12 cup fat-free liquid egg product or 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla
• 14 teaspoon ground cardamom or 14 teaspoon nutmeg
• 18 teaspoon ground cinnamon
• 6 cups cinnamon-raisin bread cubes
• 1 (8 ounce) carton low-fat vanilla yogurt
• 1 tablespoon light-color rum
• ground nutmeg (optional)

1. Preheat oven to 325 degrees.
2. Lightly coat a 2-quart square baking dish with cooking oil or nonstick cooking spray; set aside.
3. Combine undrained pineapple, milk, egg product or eggs, honey, vanilla, cardamom or nutmeg, and cinnamon in a large mixing bowl.
4. Stir in the bread cubes.
5. Pour into the prepared baking dish.
6. Bake in a 325 degree F oven about 35 minutes or until pudding is puffed and a knife inserted near the center comes out clean.
7. Let stand at room temperature about 20 minutes to cool.
8. Meanwhile, stir together yogurt and rum.
9. To serve, cut bread pudding into squares and top each serving with a dollop of yogurt mixture.
10. Sprinkle with nutmeg, if using.

pineapple, nonfat milk, egg, honey, vanilla, ground cardamom, ground cinnamon, cinnamonraisin bread cubes, vanilla yogurt, lightcolor rum, ground nutmeg

Taken from www.food.com/recipe/pineapple-bread-pudding-with-rum-cream-360537 (may not work)