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Bread Pudding: Bread Pudding with Rum Sauce

Source of Recipe

Cooking Light, Nov/Dec 1994, page 130


List of Ingredients

1 1/2 cups 2% low-fat milk
1/2 cup raisins
1/2 cup firmly packed brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 egg whites
1 egg
12 ounces evaporated skimmed milk
10 French bread slices -- (3/4-inch thick) cut into small pieces

Rum Sauce:
1/2 cup sugar
2 tablespoons reduced-calorie stick margarine
2 tablespoons all-purpose flour
1 cup 2% low-fat milk
3 tablespoons dark rum


Recipe

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 350ºF for 35 minutes or until pudding is set. Yield: 10 servings.

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