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