Recipe - Eggnog Bread Pudding With Rum Sauce

BREAD PUDDING
2 cup Skim milk
1 teaspoon Vanilla
1 cup Sugar
1 teaspoon Nutmeg
2 Eggs
10 cup 12 ounce French bread cubes 1"
2/3 cup Raisins

RUM SAUCE
1 cup Firmly packed brown sugar
One half cup Light corn syrup
2 tablespoon Rum
2 tablespoon Margarine or butter
One half teaspoon Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
nonstick 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
4045 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 1216 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
3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip