Bread Pudding with Rum Raisin Sauce

Bread Pudding with Rum Raisin Sauce

INGREDIENTS:
1/2 cups 2% low-fat milk
1/2 cup raisins
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 large egg whites
1 large egg
1 (12 ounce) can evaporated skim milk
10 (3/4-inch) slices French bread, cur into cubes
Cooking spray
Rum Sauce – see below

DIRECTIONS:
Preheat oven to 350 degrees. Combine first 9 ingredients
in a large bowl and stir well. Add bread and toss gently.
Let mixture stand for 1 hour. Spoon mixture into a 10 x 7
inch baking dish coated with cooking spray. Bake at 350
degrees for 35 minutes o until pudding is set. Serve
pudding warm or at room temperature with Rum Sauce.

RUM SAUCE
1/2 cup sugar
2 tablespoons reduced-calorie stick margarine
2 tablespoons all-purpose flour
1 cup 2% low-fat milk
3 tablespoons dark rum

Combine sugar and margarine in a saucepan an place over
medium heat, cooking until margarine melts. Add flour and
cook for 1 minute, stirring constantly with a whisk.
Gradually add low-fat milk and cook for 4 minutes or until
thick, stirring constantly with a whisk. Remove from heat
and stir in Rum. Serve warm over bread pudding. (it wouldn’t
be good to overdo it on the Rum- kills the entire dessert so
don’t be too generous here)

Yield: 10 servings each with 2 tablespoons of sauce

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