PUDDING: Combine eggs and milk; stir well. Add crumbled biscuits and next five ingredients; stir gently. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg. Place dish in a larger shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve warm with Rum Sauce. Yields 6-8 servings. RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Cook 1 minute, stirring constantly. Add lemon juice and butter; stir until butter melts. Serve warm. Yields 1-1/2 cups. Mrs. Bob Nester, Charleston, WV. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 196 (24%)|
|Amt Per Serving||% DV|
|Total Fat 21.8g||29 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 116mg||36 %|
|Sodium 53.7mg||2 %|
|Potassium 300.5mg||8 %|
|Total Carbohydrate 149.7g||44 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 148.4g|
|Protein 4.9g||7 %|
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Calories per serving: 814
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