| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Cyberealm, Mom’s best, Desserts | 12 | Servings |
INGREDIENTS
| 2 | c | Skim milk |
| 1 | ts | Vanilla |
| 1 | c | Sugar |
| 1 | ts | Nutmeg |
| 2 | Eggs | |
| 10 | c | 12 oz French bread cubes 1" |
| 2/3 | c | Raisins |
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Light corn syrup |
| 2 | tb | Rum |
| 2 | tb | Margarine or butter |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
BREAD PUDDING RUM SAUCE 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. 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. 3. 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, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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