Banana Rum Bread Pudding

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Banana Rum Bread Pudding

Because of the bread and date sugar, this dessert is a little more calorie dense than other Pritikin desserts, so save it for special occassions. It freezes well, so if you have leftovers, freeze them for another special night.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert, Entertaining
Yield: 8 servings

Materials

  • 3 cups whole wheat bread (low-sodium) cut into cubes
  • 4 tablespoons date sugar
  • 1 cup fresh pineapple pureed
  • 2 bananas pureed
  • 1 cup evaporated fat-free milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum or 1 teaspoon.rum extract
  • 1 teaspoon coconut extract
  • 2 egg whites beat till frothy
  • 1 tablespoon cornstarch

Instructions

  • Preheat oven to 350 degrees F.
  • Put bread cubes in a large bowl. Gently mix in sugar, pineapple, and bananas.
  • In a separate smaller bowl, lightly blend remaining ingredients.
  • Fold liquid mixture into bread mixture, trying not to break up bread.
  • Pour pudding into 8” by 8” baking dish lightly sprayed with cooking spray, and bake uncovered for 45 minutes, or until the pudding is set and golden brown on top.
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