Pineapple Bread Pudding
|Crushed pineapple||9 Ounce (In Juice)|
|Soft white bread crumbs||2 Cup (32 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Granulated fructose||1 Tablespoon|
Drain pineapple juice into a measuring cup; add enough water to the juice to make 1/4 c. (60 mL) of liquid.
Combine crushed pineapple, pineapple liquid, and remaining ingredients in a large bowl.
Fold to blend.
Pour into a 1 1/2 qt. (1 1/2 L) baking dish.
Bake at 325 °F (165 °C) for about 45 minutes or until set.