BREAD PUDDING W/ RUM RAISIN SAUCE  

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INGREDIENTS:  
1/2 cups 2% low-fat milk  
1/2 cup raisins  
1/2 cup packed brown sugar  
1/3 cup granulated sugar  
1 teaspoon vanilla extract  
1/4 teaspoon ground cinnamon  
3 large egg whites  
1 large egg  
1 (12 ounce) can evaporated skim milk  
10 (3/4-inch) slices French bread, cur into cubes  
Cooking spray  
Rum Sauce - see below  


DIRECTIONS:  
Preheat oven to 350 degrees. Combine first 9 ingredients  
in a large bowl and stir well. Add bread and toss gently.
Let mixture stand for 1 hour. Spoon mixture into a 10 x 7  
inch baking dish coated with cooking spray. Bake at 350  
degrees for 35 minutes o until pudding is set. Serve  
pudding warm or at room temperature with Rum Sauce.  

RUM SAUCE  
1/2 cup sugar  
2 tablespoons reduced-calorie stick margarine  
2 tablespoons all-purpose flour  
1 cup 2% low-fat milk  
3 tablespoons dark rum  

Combine sugar and margarine in a saucepan an place over  
medium heat, cooking until margarine melts. Add flour and
cook for 1 minute, stirring constantly with a whisk.  
Gradually add low-fat milk and cook for 4 minutes or until  
thick, stirring constantly with a whisk.  Remove from heat  
and stir in Rum.  Serve warm over bread pudding.  (it wouldn’t  
be good to overdo it on the Rum- kills the entire dessert so  
don’t be too generous here)  

Yield: 10 servings each with 2 tablespoons of sauce  
Category: Desserts