Breakfast Bread Pudding

4 (1-slice) servings - 3 points

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.