Title: Bread Pudding with Rum Sauce
Categories: None
Yield: 10 Servings

1 1/2 c 2% low-fat milk
1/2 c Raisins
1/2 c Firmly packed brown sugar
1/3 c Sugar
1 ts Vanilla extract
1/4 ts Ground cinnamon
3 Egg whites
1 Egg
1 cn (12-ounce) evaporated
-skimmed milk
10 sl (3/4-inch) French bread, cut
-into cubes
Vegetable cooking spray

---------------------------------RUM SAUCE---------------------------------
1/2 c Sugar
2 tb Reduced-calorie stick
-margarine
2 tb All-purpose flour
1 c 2% low-fat milk
3 tb Dark rum

Here's two I've tried. Both are from Cooking Light, and are very good

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. Serve pudding
warm or at room temperature with Rum Sauce. 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).

NUTRITIONAL INFORMATION: CALORIES 299 (11% from fat); PROTEIN 9.2g; FAT
3.5g (sat 1.3g, mono 1.3g, poly 0.9g); CARB 57g; FIBER 1.1g; CHOL 28mg;
IRON 1.3mg; SODIUM 290mg; CALC 203mg NUTRITIONAL INFORMATION FOR RUM SAUCE:
CALORIES 69 (21% from fat); PROTEIN 1g; FAT 1.6g (sat 0.5g, mono 0.6g, poly
0.5g); CARB 12.3g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 40mg; CALC 31mg
Posted to FOODWINE Digest 26 Jun 97 by Lynn McKee on
Jun 26, 1997