Pineapple Bread Pudding

3/4 cup sugar

2 tsps. vanilla extract

1 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/4 cup unsalted butter, melted

2 cups lowfat milk

6 slices rhodes bread, baked according to package directions

1/2 lb. canned crushed pineapple, drained

10 maraschino cherries

2 cups lowfat vanilla frozen yogurt

DIRECTIONS:

5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of baking dish and add bread cubes. Layer pineapple over bread cubes. Sprinkle with cherries. Pour milk mixture over top. Cover and refrigerate

40-60 minutes. Stir bread cubes after

30 minutes of soaking to completely submerge all bread cubes.

325 F. Bake

45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.