8 slices French bread (about 1/2 inch thick), toasted and cut into cubes
1/4 cup raisins
1 8-ounce can crushed pineapple, drained
1 egg
2 egg whites
1/4 cup sugar mixed with 1/4 cup brown sugar
1/3 cup water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 13-ounce can evaporated skim milk
1/4 cup macadamia nuts

Preheat oven to 350 degrees. Spray 8-inch square baking pan with cooking spray. Place half of bread on bottom of pan. Sprinkle bread with raisins and spread crushed pineapple over all; cover with remaining bread. Beat egg and egg whites with sugars until frothy; stir in water. Add vanilla, cinnamon, and evaporated milk and beat until well mixed. Pour liquid over bread mixture and sprinkle nuts on top. Bake until toothpick inserted in center comes out dry, about 40 minutes. Remove from oven and cool on wire rack. Cut into squares. Makes 9 servings.

Dianna Helfand - Hawai'i Light and Healthy. Available through Bess Press.