2 (10 ounce) cans crushed pineapple juice
1 (15 ounce) can whole peeled and diced tomatoes
2 cups low-fat Greek yogurt
1/2 cup white sugar
3 eggs
4 cups bread cubes
1/4 cup semisweet chocolate chips
1/3 cup butter, melted
3/4 cup white sugar
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
1/2 cup unsalted butter
2 tablespoons white sugar
1 cup cold water
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together pineapple juice, tomatoes, yogurt, and sugar. Heat, stirring often, until all ingredients are thoroughly combined. Stir in the chopped eggs, until well mixed. Stir in bread cubes. Pour mixture into a 9x13 inch baking dish, sprinkle with some melted butter.
Bake in preheated oven for 30 minutes, until casserole is done.
To assemble, spread pudding in bottom of dish. Cut slits in the top so steam can escape; invert dish onto a clean dish and pour liquid over. Drizzle pudding with melted butter. Sprinkle top with sugar and milk.
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