Bread Pudding With Rum Sauce
 
1-1/2 cup  2% low-fat milk
1/2 cup  Raisins
1/2 cup  Firmly packed brown sugar
1/3 cup  Sugar
1 tsp  Vanilla extract
1/4 tsp  Ground cinnamon
3   egg whites
1   egg
12 oz.  Evaporated skimmed milk
10 slice  French bread; (3/4-inch Thick Cut into small pieces
  vegetable cooking spray
 
  rum sauce
1/2 cup  Sugar
2 Tbsp  Margarine Reduced-calorie
2 Tbsp  All-purpose flour
1 cup  2% low-fat milk
3 Tbsp  Dark rum
 
Recipe by: Cooking Light 
 
Combine first 9 ingredients in a large bowl; stir well. Add bread; toss 
gently. Let mixture stand 1 hour. Spoon mixture into a 10 x 7-inch baking 
dish coated with cooking spray. Bake at 350 degrees for 35 minutes or 
until pudding is set. Yield: 10 servings. 
 
INSTRUCTIONS FOR RUM SAUCE: Combine sugar and margarine in a saucepan. 
Place over medium heat, and cook until margarine melts. Add flour, and 
cook for 1 minute, stirring constantly with a wire whisk. Gradually add 
low-fat milk, and cook for 4 minutes or until thickened, stirring 
constantly with wire whisk. Remove from heat, and stir in the rum. Serve 
warm. Yield: 1-1/4 cups (serving size: 2 tablespoons). From: Fred Towner 
Servings: 10 
 
 
 
(ID: 80428) Mirror: rec.food.recipes: Mon, Sep 23, 2002


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