Bread Pudding with Rum Sauce
|1/2 cBrown Sugar; firmly packed|
|Vegetable cooking spray|
|2 tbAll-purpose flour|
|1/4 tsGround cinnamon|
|1 c2% low-fat milk|
|10 sl(3/4-inch) French bread, cut|
|1 1/2 c2% low-fat milk|
|2 tbReduced-calorie stick|
|1 tsVanilla extract|
|3 tbDark rum|
|3 Egg whites|
|1 cn(12-ounce) evaporated|
Bread Pudding with Rum Sauce Preparation
Heres two Ive tried. Both are from Cooking Light, and are very good Combine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour. Spoon mixture into a 10 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes or until pudding is set. Serve pudding warm or at room temperature with Rum Sauce. Yield: 10 servings. INSTRUCTIONS FOR RUM SAUCE: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts. Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm. Yield: 1-1/4 cups (serving size: 2 tablespoons). NUTRITIONAL INFORMATION: CALORIES 299 (11% from fat); PROTEIN 9.2g; FAT 3.5g (sat 1.3g, mono 1.3g, poly 0.9g); CARB 57g; FIBER 1.1g; CHOL 28mg; IRON 1.3mg; SODIUM 290mg; CALC 203mg NUTRITIONAL INFORMATION FOR RUM SAUCE: CALORIES 69 (21% from fat); PROTEIN 1g; FAT 1.6g (sat 0.5g, mono 0.6g, poly 0.5g); CARB 12.3g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 40mg; CALC 31mg Posted to FOODWINE Digest 26 Jun 97 by Lynn McKee
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