PINEAPPLE BREAD PUDDING WITH CHOCOLATE SAUCE
• 1/3 cup sweetened flaked coconut
• 1 (20-ounce) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup sugar
• 1 teaspoon salt
• 2 1/4 cups fat-free milk
• 1 cup light (reduced-fat) coconut milk
• 1 tablespoon vanilla extract
• 5 cups (3/4-inch) cubes French bread
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 teaspoons Dutch-process cocoa powder
1. Preheat the broiler.
2. Spread the coconut in a broiler pan and broil 5 inches from the heat until lightly browned, about 1 minute. Transfer the coconut to a plate and let cool. Put the pineapple chunks in the broiler pan in a single layer and broil, turning once, until lightly browned, about 3 minutes. Transfer to the same plate and let cool.
3. Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a 7x11 -inch baking dish with nonstick spray.
4. Whisk together the eggs, egg whites, sugar, and salt in a large bowl until blended. Whisk in 2 cups of the milk, the coconut milk, and vanilla. Add the bread cubes, pressing down on the bread so it soaks up the liquid. Allow to sit about 10 minutes.
5. Stir the coconut and pineapple into the bread mixture until evenly combined. Bake until puffed and browned, 40-50 minutes. Place on a rack and let cool slightly.
6. Meanwhile, combine the remaining 1/4 cup of milk, the chocolate, and cocoa powder in a 1-cup glass measuring cup. Microwave on High until melted, about 45 seconds; stir until blended and smooth. Serve the bread pudding with the chocolate sauce.
Plan Ahead: If you want to get a jump start on the prep, follow steps 1 through 4, then stir in the coconut and pineapple and refrigerate the mixture overnight. The next day, bake the pudding as directed.
Nutrition Per Serving (1/10 of pudding and about 1 tablespoon sauce): 200 Cal, 7 g Fat, 3 g Sat Fat, 0 g Trans Fat, 65 mg Chol, 398 mg Sod, 30 g Carb, 1 g Fib, 7 g Prot, 102 mg Calc.
Points value: 4.