Title: Eggnog Bread Pudding with Rum Sauce
Categories: Bread Dessert Sauce
Yield: 12 Servings

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

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

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.

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

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