INGREDIENTS

3 eggs
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:

Beat eggs in an electric mixer on high speed until frothy. Add next 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.
Preheat oven to temperature 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.

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