BREAD PUDDING
2 c Skim milk 2 Eggs
1 ts Vanilla 10 c 12 oz French bread cubes 1″
1 c Sugar 2/3 c Raisins
1 ts Nutmeg
RUM SAUCE
1 c Firmly packed brown sugar 2 tb Margarine or butter
1/2 c Light corn syrup 1/2 ts Vanilla
2 tb Rum
1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside.
2. In a large bowl, combine all bread pudding ingredients except
bread and raisins. Blend until smooth with a wire whisk. Fold in
bread cubes and raisins. Pour into sprayed baking dish. Bake for
40-45 minutes or until knife inserted in center comes out clean.
3. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
Cook over medium heat until mixture comes to a boil, stirring
constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve
over warm bread pudding.
Makes 12-16 servings.
Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250
Yields
12 servings