Rum-raisin breed pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Low-fat milk (1%) |
| 1 | cup | Whole milk |
| 3 | tablespoons | Unsalted butter |
| 1 | pounds | Raisin bread, torn into pieces |
| 1 | tablespoon | All-purpose flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground nutmeg |
| 8 | ounces | No-cholesterol, fat-free liquid egg substitute |
| ¾ | cup | Sugar |
| ⅓ | cup | Rum |
| 1 | teaspoon | Vanilla |
Directions
Preheat the oven to 325F. Coat the inside of a 13-x9-x2-inch baking dish with non-stick vegetable cooking spray.
Place both milks and the butter in a saucepan and bring almost to the boil. Place the breead in a large bowl. Pour the hot milk mixture over the bread. Stir in the flour, salt, cloves and nutmeg.
Mix together the egg substitute, sugar, rum and vanilla. Add to the bread mixture and stir until well mixed. Pour into the prepared baking dish.
Bake for 1 hour and 15 minutes. Serve warm with vanilla ice cream, if desired.
Makes 6 servings. Per serving: 481 Calories; 15 g Protein; 13 g Fat; 72 g Carbohydrate; 520 mg Sodium; 25 mg Cholesterol. Exchanges: 2¾ Starch/Bread; ¾ Meat; ½ Milk; 1 ¾ Fruit; 2 ½ Fat [Cold Weather Favorites; Regina Ragone] [Family Circle; 2/1/95] Posted by Fred Peters.
Submitted By FRED PETERS On 02-14-95