Bread Pudding

Bread Pudding with Rum Sauce

Cooking Light June 2001

1 cup 1% low-fat milk
1/2 cup raisins
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (12-ounce) can evaporated fat-free milk
3 large egg whites, 1 large egg
10 cup (1/2-inch) cubed white bread (about 14 1/2-ounce slices)
Cooking spray

1 cup 1% low-fat milk
1 tablespoon cornstarch
1/2 cup granulated sugar
2 tablespoons butter
3 tablespoons white rum

To prepare the pudding, combine the first 9 ingredients in a large bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.  Preheat oven to 350°.  Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.

To prepare the sauce, combine 1 cup low-fat milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the low-fat milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.

Yield:  10 servings (serving size: 1 piece bread pudding and 2 tablespoons rum sauce)

CALORIES 268 (15% from fat); FAT 4.5g (sat 2.2g,mono 1.4g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 32mg; CALCIUM 198mg; CARBOHYDRATE 49.7g; SODIUM 236mg; PROTEIN 7.9g; FIBER 0.8g