Eggnog Bread Pudding with Rum Sauce
Recipe
- Title:
- Eggnog Bread Pudding with Rum Sauce
- Categories:
- Breads, Desserts, Sauces
- Yield:
- 12 servings
Ingredients
BREAD PUDDING
- 2 c Skim milk
- 2
- Eggs
- 1 ts Vanilla
- 10 c 12 oz French bread cubes 1"
- 1 c Sugar
- 2/3 c Raisins
- 1 ts Nutmeg
Ingredients
RUM SAUCE
- 1 c Firmly packed brown sugar
- 2 tb Margarine or butter
- 1/2 c Light corn syrup
- 1/2 ts Vanilla
- 2 tb Rum
Ingredients
- 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
- non-stick spray. Set aside.
Ingredients
- 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.
Ingredients
- 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.
Directions
- Makes 12-16 servings.
Directions
- Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250
Directions
- Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120
[ Comment, Edit or Article Submission ]
