Bread Pudding with Rum Sauce

"This pudding is even better when the bread is a bit dried out. It's a great family dessert, because it can be assembled ahead of time, then popped into the oven about 45 minutes before serving. The sauce can also be made ahead of time, then warmed up over low heat. It smells as good as it tastes, too. The cinnamon scent permeates the house." CLReader


10 servings (serving size: 1 piece bread pudding and 2 tablespoons rum sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 15 %
Fat 4.5 g
Satfat 2.2 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 7.9 g
Carbohydrate 49.7 g
Fiber 0.8 g
Cholesterol 32 mg
Iron 1.2 mg
Sodium 236 mg
Calcium 198 mg


1 cup 1% low-fat milk
1/2 cup raisins
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (12-ounce) can evaporated fat-free milk
3 large egg whites
1 large egg
10 cup (1/2-inch) cubed white bread (about 14 [1/2-ounce] slices)
Cooking spray
1 cup 1% low-fat milk
1 tablespoon cornstarch
1/2 cup granulated sugar
2 tablespoons butter
3 tablespoons white rum


To prepare the pudding, combine the first 9 ingredients in a large bowl, and stir well with a whisk. Add bread cubes, and toss gently. Cover bread mixture, and chill 1 hour.

Preheat oven to 350°.

Spoon the bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 45 minutes or until set.

To prepare the sauce, combine 1 cup low-fat milk and cornstarch in a small bowl. Combine 1/2 cup granulated sugar and butter in a medium saucepan over medium heat. Add the low-fat milk mixture, and bring to a boil. Cook mixture until thick (for about 4 minutes), stirring constantly. Remove from heat, and stir in the rum.