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EGGNOG BREAD PUDDING WITH RUM SAUCE

Category:    Desserts
Yield:12 servings
 
-------------------------------BREAD PUDDING-------------------------------
      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                            
 
  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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