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Рецепт Eggnog Bread Pudding With Rum Sauce
by Global Cookbook

Eggnog Bread Pudding With Rum Sauce
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Ингредиенты

  • 2 c. Skim Lowfat milk
  • 1 tsp Vanilla
  • 1 c. Sugar
  • 1 tsp Nutmeg
  • 2 x Egg Beaters 99% egg substitute or possibly equiv to 2 Large eggs
  • 12 ounce French Bread Slice cubed
  • 2/3 c. Raisins Rum Sauce
  • 1 c. Brown Sugar, Packed firmly
  • 1/2 c. Corn Syrup Light
  • 2 tsp Rum 1/2 t rum extract + sufficient water to make 2 Tablespoons
  • 2 Tbsp. Butter Or possibly Margarine
  • 1/2 tsp Vanilla

Инструкции

  1. Heat oven to 350 F. Spray 13x9x2" baking dish with nonstick cooking spray. In large bowl, combine all bread pudding ingredients except bread and raisins; blend till smooth with wire whisk. Mix in bread cubes and raisins. Pour into spray coated dish. Bake at 350 F for 40 - 45 minutes or possibly till knife inserted in center comes our clean.
  2. Meanwhile, in a small saucepan combine all rum sauce ingredients. Cook over med heat till mix comes to a boil, stirring constantly. Boil 1 minutes. Remove from heat. Cold slightly. Serve over hot bread pudding.
  3. 12 to 16 servings.
  4. Not totally fat free, but sounds good.
  5. I redid a recipe last night, substituting Farm Rich No Fat creamer for heavy cream in a casserolethat had a cream and egg base. It worked quite well, tasted great, and the only noticabledifference was which it took a little longer to cook.