BREAD PUDDING WITH LIME TEQUILA SAUCE
Thin slices of lime for garnish
Arrange bread pieces in one layer on an ungreased baking sheet; bake in a preheated slow oven (325 degrees F.) for 8 to 10 minutes or until bread pieces are lightly browned.
In a large bowl, combine the pineapple and juice, 3ggs, milk, brown sugar, raisins, and nuts, mixing well. Fold in toasted bread pieces; allow mixture to stand at room temperature until all the liquid is absorbed, about 20 minutes.
Spoon bread mixture, spreading evenly, into a 13 x 9 x 2-inch baking dish lightly coated with non-caloric vegetable cooking spray. Bake, covered, in a preheated moderate oven (350 degrees F.) for 45 minutes or until a tester inserted in the center comes out clean. Allow pudding to cool to warm.
To serve, cut into squares. Liberally spoon hot Lime Tequila Sauce over each serving and garnish with a slice of lime.
Note: For 4 to 6 servings, use 4 ounces French bread, ½ (8-ounce) can crushed pineapple, 1 egg plus 1 egg white or 1 egg yolk, 1 cup milk, 6 tablespoons brown sugar, ¼ cup raisins, 2 tablespoons chopped nuts, and 1/8 teaspoon cinnamon. Bake in a 9 x 9 x 2-inch baking dish lightly coated with non-caloric vegetable cooking spray in a preheated moderate oven (350 degrees F.) for about 30 minutes or until a tester inserted in the center comes out clean. Serve as previously directed.
Lime Tequila Sauce
about 2 cups
In a small heavy saucepan, combine all ingredients, mixing well. Cook, stirring constantly, over moderate just until mixture comes to a simmer. Do not boil.