Fuzzy-Navel Bread Pudding

Name: Fuzzy-Navel Bread Pudding
Ingredients: 1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands); 4 1/2 cups (1-inch) cubed French bread (about 8 1-ounce slices); 1 cup raisins; 1/2 cup packed brown sugar; 1 large egg; 2 cups skim milk; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 (20-ounce) can unsweetened crushed pineapple, undrained; Cooking spray; 1/4 cup reduced-calorie stick margarine; 1/2 cup orange juice; 1/4 cup amaretto (almond-flavored liqueur); 1 (1-pound) box powdered sugar

15 ingredients

4 steps

Ingredients

1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
4 1/2 cups (1-inch) cubed French bread (about 8 1-ounce slices)
1 cup raisins
1/2 cup packed brown sugar
1 large egg
2 cups skim milk
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (20-ounce) can unsweetened crushed pineapple, undrained
Cooking spray
1/4 cup reduced-calorie stick margarine
1/2 cup orange juice
1/4 cup amaretto (almond-flavored liqueur)
1 (1-pound) box powdered sugar

Directions

1

Preheat oven to 350°.
2

Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.
3

Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13 x 9-inch baking pan coated with cooking spray; bake at 350° for 30 minutes or until set and lightly browned.
4

Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.