| 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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