Bread pudding with rum sauce^

10 servings

Ingredients

Quantity Ingredient
1½ cup 2% milk
½ cup Raisins
½ cup Firmly packed brown sugar
⅓ cup Sugar
1 teaspoon Vanilla
¼ teaspoon Ground cinnamon
½ cup Sugar
2 tablespoons Reduced calorie stick
Margarine
3 Egg whites
1 Egg
1 can (12oz) evaporated skim milk
10 slices (3/4\") French bread, cut in
Cubes
Cooking spray
2 tablespoons Flour
1 cup 2% milk
3 tablespoons Dark rum

Directions

RUM SAUCE

Combine milk, raisins, brown sugar, sugar, vanilla, cinnamon, egg whites, egg and evaporated milk in a large bowl; stir well. Add bread cubes and toss gently. Let stand 1 hour.

Spoon into a 10 x 7" baking dish coated with cooking spray. Bake at 350F. for 35 minutes or until pudding is set. Serve warm or at room temperature with Rum Sauce.

Per serving: 299 cal, 9⅕ g protein, 3½ g (11%) fat, 57 g carbohydrate, 1⅒ g fiber, 28 mg cholesterol, 1.3 mg iron, 290 mg sodium, 203 mg calcium.

RUM SAUCE:

Combine sugar and margarine in a saucepan. Place over medium heat and cook until the margarine melts. Add flour and cook for 1 minute, stirring constantly with a wire whisk. Gradually add milk and cook until thickened, stirring constantly. Remove from the heat and stir in the rum. Makes 1¼ cups. Serving size: 2 tablespoons Per serving: 69 calories, 1 g protein, 1⅗ g (21%) fat, 12.3 g carbohydrate, 0 g fiber, 2 mg chol, ⅒ mg iron, 40 mg sodium, 31 mg calcium.

Cooking Light 12/94 Carolyn Shaw 7-95 Submitted By CAROLYN SHAW On 09-04-95

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