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

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