Weight Watchers Breakfast Recipes - Breakfast Bread Pudding

2 large egg whites
1 large egg
2/3 cup fat-free skim milk

1 teaspoon vanilla extract
4 slices day old whole wheat bread
1 teaspoon canola oil
8 teaspoons unpacked brown sugar, divided
4 canned pineapple slices in juice, drained

Combine egg whites, whole egg, milk and vanilla extract in a large, deep
bowl. Soak bread in egg mixture for about 1 minute; set aside.

Heat oil in a 12-inch nonstick skillet over medium heat until sizzling; place 2
slices of bread in a single layer in skillet. Spread 2 teaspoons of sugar over
each piece of bread; cook bread until well-browned, about 4 to 5 minutes.
Flip bread over; cook until well-browned on other side and sugar is melted,
about 2 minutes more. Flip bread over again; place a pineapple ring on top
of each slice. Flip bread again; cook until pineapple is warm, about 2 to 3
minutes. Set aside and cover to keep warm; repeat with remaining
ingredients. Serve immediately.