Bread Pudding With Rum Sauce

Recipe Ingredients

1 1/2 cups	355ml	2% low-fat milk
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground cinnamon
3		Egg whites
1		Egg
12 oz	340g	Evaporated skimmed milk
10		French bread - (3/4-inch thick)
		Cut into small pieces
		Vegetable cooking spray
		Rum sauce
		Ingredients for rum sauce
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Reduced-calorie stick margarine
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	2% low-fat milk
3 tablespoons	45ml	Dark rum

Recipe Instructions

Combine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour.

Spoon mixture into a 10 x 7-inch baking dish coated with cooking spray.

Bake at 350F for 35 minutes or until pudding is set.

Yield: 10 servings.

INSTRUCTIONS FOR RUM SAUCE: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts.

Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm.

Yield: 1-1/4 cups (serving size: 2 tablespoons).

Source:
Cooking Light, Nov/Dec 1994, page 130

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3 (1 votes)

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