Eggnog Bread Pudding With Rum Sauce Recipe

Step 1

Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside.

Step 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.

Step 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

Things You'll Need

-----------BREAD PUDDING----------------
  • 2c Skim milk
  • 1ts Vanilla
  • 1c Sugar
  • 1ts Nutmeg
  • 2 Eggs
  • 10c 12 oz French bread cubes 1"
  • 2/3c Raisins
-------------RUM SAUCE------------------
  • 1c Firmly packed brown sugar
  • 1/2c Light corn syrup
  • 2tb Rum
  • 2tb Margarine or butter
  • 1/2ts Vanilla

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