BREAD PUDDING
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
RUM SAUCE
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 tb Rum
2 tb Margarine or butter
1/2 ts Vanilla
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.
Yields
12 Servings