Serves 9 (cut 3 by 3) as a side dish or serves 4 (cut 2 by 2) as an entrée.


With just 10 minutes of “hands on” prep, you will have plenty of time to enjoy early morning holiday guests. 

  • 4 slices whole wheat bread
  • 8 oz can crushed pineapple in its own juice or 1-2 smashed bananas
  • 3 tbsp Truvia or other sugar substitute to equal ½ c sugar
  • 1 cup egg substitute
  • ½ c skim milk
  • ½ tsp alcohol free vanilla
  • ½ tsp salt
  • sprinkle of cinnamon


Preheat oven to 350 degrees. Prepare an 8 by 8 shallow baking dish, lightly, with nonstick cooking spray. Break bread, by hand, into small pieces and place into the baking dish. In a mixing bowl, combine pineapple (drain some juice from can) or mashed bananas, sugar sub, milk, egg sub, vanilla and salt and mix by hand.  Pour mixture over bread and sprinkle top with cinnamon.


Bake for 35-45 minutes or until bread pudding is set and knife comes out clean.


Recipe by Mary Felando

Nutritional Facts (per serving): Serving size 1/9 of recipe Calories 71 Fat 0.4 g Sat Fat 0 Trans Fat 0 Cholesterol <2 mg Sodium 244 mg Total Carbohydrate 11 g Dietary Fiber 1 g Sugars 5 g Protein 5 g