Eggnog Bread Pudding with Rum Sauce
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread pudding | |||
| 2 | cups |
milk, skim
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | large |
eggs
|
|
| 10 | cups |
french bread
1 inch cubes |
*
|
| ⅔ | cup |
raisins, seedless
|
|
| Rum sauce | |||
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
light corn syrup
|
|
| 2 | tablespoons |
rum
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread pudding | |||
| 473 | ml |
milk, skim
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
nutmeg
|
|
| 2 | large |
eggs
|
|
| 2.4 | l |
french bread
1 inch cubes |
*
|
| 158 | ml |
raisins, seedless
|
|
| Rum sauce | |||
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
light corn syrup
|
|
| 3E+1 | ml |
rum
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃). 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 to 45 minutes or until knife inserted in center comes out clean.
Meanwhile, in a small saucepan, combine all rum sauce 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.
