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Eggnog bread pudding with rum sauce

Yield: 12 servings --

Ingredients:

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

Instructions:

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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