Eggnog bread pudding with rum sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Skim milk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Sugar |
| 1 | teaspoon | Nutmeg |
| 1 | cup | Firmly packed brown sugar |
| ½ | cup | Light corn syrup |
| 2 | tablespoons | Rum |
| 2 | Eggs | |
| 10 | cups | 12 oz French bread cubes 1\" |
| ⅔ | cup | Raisins |
| 2 | tablespoons | Margarine or butter |
| ½ | teaspoon | Vanilla |
Directions
BREAD PUDDING
RUM SAUCE
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 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120