Pineapple Bread Pudding

My favorite place to camp with my husband is Clifty Falls in Indiana. The scenery is lovely and opportunities to spot wildlife are frequent. The hiking trails there are excellent, with a good range of difficulty from easy enough to walk while pregnant to challenging. In fact, there was one day we criss-crossed over several trails and were nearly done when we encountered some hikers about to start. we must have looked pretty trail-warn because the woman said, "I was going to ask you for directions, but I don't want to go where you've been!"

One of the other treasures of Clifty Falls State Park is the buffet lunch at the Inn. When you've hiked for a couple of hours, you develop quite an appetite and this spot is supremely satisfying. The food is good, home-style, country cooking. I haven't peeked into the kitchen, but I'm positive it is staffed by grandmotherly people. My husband's favorite dessert at the restaurant is their pineapple bread pudding. So, I brainstormed how I could make a healthier (but still decadent-tasting) version at home for him.

We've had this twice in the past week, if that tells you anything!

Pineapple Bread Pudding

3 slices of homemade bread, left out overnight to get stale, then cut into cubes

1/2 c Egg Beaters

1/2 c 2% milk

1/3 c Splenda

1 tsp vanilla

1/2 tsp cinnamon

8 oz pineapple tidbits, drained (but reserve the liquid)

2/3 c confectioner's sugar

3 Tbsp reserved pineapple juice

Combine Egg Beaters, milk, vanilla, Splenda, and cinnamon, then pour over the cubed bread. Allow to sit for at least 30 minutes to soak. Bake the pudding in ramekins or custard cups at 350 degrees for 30 minutes. Meanwhile, combine the confectioner's sugar and pinapple juice to create the glaze. When the bread pudding is baked, drizzle with the glaze and serve warm.

Serves 2.