Recipe - Rum-Raisn Bread Pudding

1/3 cup Light rum
One half cup Seedless raisins
2 cn Evaporated skim milk (12 oz
ea.)
1 cup Frozen nofat liquid egg sub
2/3 cup Lt. brown sugar (packed)
1 One half teaspoon Vanilla extract
1 Small loaf (approx 5 oz)
French bread in 1" cubes

1. Combine rum and raisins in a small bowl & set aside for 15 min. 2. In a
large bowl, whixk together the evaporated milk, liquid egg substitute,
brown sugar, and vanilla. Stir in the raisins and rum, and bread cubes and
set aside for 20 min. Heat oven to 350 Degress. Heat water in a tea
kettle. 3. Pour mixture into a 9 X 51/2" (8 cup) nonstick pan loaf. Place
the pan in the center of a baking pan or large ovenproof casserole and
position on a rack set in the middle of the oven, Pour boiling water into
the pan to reach halfway up the sides of the loaf pan. Bake until set in
the center (4555 minutes). 4. Remove pan from oven and loaf pan from the
water bath. Cool on a wire rack. Serve chilled

[0.46 grams of fat/serving] from "Just Desserts: secret to fatfreeeating
lies in substitution" Chicago Tribune Magazine, April 25, 1993.

posted by Bud Cloyd

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini