Eggnog Bread Pudding With Rum Sauce
 
  bread PUDDING
2 cup  Skim milk
1 tsp  Vanilla
1 cup  Sugar
1 tsp  Nutmeg
2   eggs
10 cup  12 Ounce French bread
  cubes 1"
2/3 cup  Raisins
 
  rum SAUCE
1 cup  Firmly packed brown sugar
1/2 cup  Light corn syrup
2 Tbsp  Rum
2 Tbsp  Margarine or butter
1/2 tsp  Vanilla
 
Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick 
spray. Set aside. 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. 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 Typed for you by: 
Linda Fields, Cyberealm BBS 
Servings: 12 
 
 
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(ID: 80429) Mirror: rec.food.recipes: Mon, Sep 23, 2002


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