Rum-raisin bread pudding

Yield: 10 Servings

Measure Ingredient

½ cup light rum ½ cup seedless raisins 2 cans (12 ounces each) evaporated skim milk 1 cup frozen no-fat liquid egg substitute ⅔ cup light brown sugar, packed 1½ teasp. vanilla extract 1 small loaf (about 5 ounces) French bread, cut into 1-inch cutes 1. Combine the rum & raisins in a small bowl and set aside for 15 minutes. 2. In a large bowl, whisk together the evaporated milk, liquid egg, brown sugar and vanilla. Stir in the raisins, rum and bread cubes and set aside for 20 minutes. Heat oven to 350 degrees.

Heat water in a tea kettle. 3. Pour mixture into a 9-by-5 ½ inch (8 cup) non-stick loaf pan. Place the pan in the center of a baking pan or large ovenproof casserole and position on a rack set in the middle of the oven. Pour boiling water into the pan to reach halfway up the sides of the loaf pan. 4. Bake until set in the center, 45 to 55 minutes. 5. Remove pan from oven & loaf pan from the water bath.

Cool on a wire rack. Serve chilled.

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