Tofu Pineapple Bread Pudding

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* Exported from MasterCook *

 

Tofu Pineapple Bread Pudding

 

Recipe By :Soy Desserts - Patricia Greenberg

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces soft tofu

1 cup sugar or light granulated cane juice

4 ounces soy cream cheese

1/4 cup soy milk

2 teaspoons vanilla extract

4 ounces day-old challah -- cubed

1 15 oz can pineapple chunks in juice -- drained

 

Preheat the oven to 350F. Lightly grease an 8 x 8-inch square baking pan.

 

In a food processor or blender, puree the tofu until smooth. One at a time,

while blending, add the sugar, soy cream cheese, soy milk, and vanilla.

 

Place the challah cubes and pineapple chunks in the baking pan and cover with

the tofu mixture.

 

Bake for 25 minutes. Cool completely and refrigerate until readt to serve.

 

This bread pudding will keep, wrapped, in the refrigerator for 2 days.

 

Description:

" Bread pudding started out as a way for home cooks to stretch their

food. Now it is as common as apple pie. The pineapple provides the

perfect sweet contrast to the rich tofu cream and leftover challah.

You can use any bread you might have on hand. "

 

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Per Serving (excluding unknown items): 33 Calories; trace Fat (4.4% calories

from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0