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Bread Pudding With Rum-Raisin Caramel Sauce

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

Ingredients

  • Rum-Raisin Caramel Sauce
  • 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
  • Rum-Raisin Caramel Sauce

Nutrition 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

How to Make It

  1. Prepare Rum-Raisin Caramel Sauce; set aside.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection