Categories: Breads, Desserts, Sauces 
      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