Bread Pudding With Rum-Raisin Caramel Sauce

Oxmoor House
12 servings (serving size: about 1/2 cup pudding and 1 tablespoon sauce)


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3 tablespoons light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch thick slices
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated fat-free milk
2 large eggs, lightly beaten
1/2 cup raisins
Cooking spray


Prepare Rum-Raisin Caramel Sauce; set aside.

Preheat oven to 350°.

Brush butter on one side of French bread slices; place bread, buttered side up, on a baking sheet. Bake at 350° for 10 minutes until lightly toasted. Cut into 1/2-inch cubes; set aside.

Combine 1% milk and next 4 ingredients in a large bowl; stir well with a whisk. Add bread and raisins to mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until set. Serve warm with Rum-Raisin Caramel Sauce.

Created date

March 2010

Nutritional Information

Calories 283
Fat 4 g
Satfat 2 g
Protein 7.4 g
Carbohydrate 52.4 g
Cholesterol 47 mg
Iron 1.1 mg
Sodium 250 mg
Caloriesfromfat 12 %
Fiber 1.1 g
Calcium 176 mg