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Rum-Raisin Bread Pudding




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


Inspired by one of our favorite flavors of ice cream, we developed this very low-fat treat. Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.


List of Ingredients




1/2 cup raisins
2 tablespoon rum, or brandy
4 piece whole-wheat bread, torn into small pieces
2 - large eggs
12 ounce evaporated skim milk
3/4 cup light brown sugar, packed
1 tablespoon pure vanilla extract
1/2 teaspoon grated nutmeg
3 cup nonfat vanilla frozen yogurt


Recipe



1 Preheat oven to 350 degrees F (175 degrees C). Put raisins in a small bowl, sprinkle with rum or brandy and set aside to soak for 10 minutes. Lightly oil an 8-inch square baking dish [for recipe serving 6] or coat it with nonstick cooking spray. Spread bread in the dish in an even layer.
2 In a mixing bowl, whisk eggs. Add evaporated skim milk, brown sugar, vanilla and nutmeg; whisk until the sugar dissolves. Stir in rum-soaked raisins. Pour the mixture over the bread. With a fork, mix in any unsoaked bread pieces. Let stand for 10 minutes.
3 Bake for 35 to 40 minutes, or until puffed and set in the center. Serve warm, with a scoop of frozen yogurt on top.