Rum-raisin Bread Pudding Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1/2 cup light rum 1/2 cup seedless raisins 2 cans (12 ounces each)
evaporated skim milk 1 cup frozen no-fat liquid egg substitute 2/3 cup
light brown sugar, packed 1 1/2 teasp. vanilla extract 1 small loaf
(about 5 ounces) French bread, cut into 1-inch cutes
1. Combine the rum & raisins in a small bowl and set aside for 15
minutes. 2. In a large bowl, whisk together the evaporated milk,
liquid egg, brown sugar and vanilla. Stir in the raisins, rum and
bread cubes and set aside for 20 minutes. Heat oven to 350 degrees.
Heat water in a tea kettle. 3. Pour mixture into a 9-by-5 1/2 inch (8
cup) non-stick loaf pan. Place the pan in the center of a baking pan
or large ovenproof casserole and position on a rack set in the middle
of the oven. Pour boiling water into the pan to reach halfway up the
sides of the loaf pan. 4. Bake until set in the center, 45 to 55
minutes. 5. Remove pan from oven & loaf pan from the water bath.
Cool on a wire rack. Serve chilled.
Title: RUM-RAISIN FUDGE
Categories: Candies, Fudge
Yield: 48 Servings
1 c Raisins
1/2 c Dark rum
2 1/2 c Granulated sugar
1/2 c Butter
1 c Evaporated milk
1 ea 7 oz jar marshmallow creme
2 c Semi-sweet chocolate chips
1/2 c Chopped pecans
1 ts Rum extract
In a small bowl, combine raisins and rum. Marinate overnight. In a
large, heavy saucepan, combine sugar, butter, and milk. Cook over
medium heat, stirring constantly until mixture reaches soft ball
stage (238 degress on a candy thermometer, about 5 minutes). Remove
from heat. Stir in marshmallow creme, chocolate chips, pecans,
extract, and raisin mixture. Spread mixture into a lightly greased
10x8x2-inch baking pan. Cool and cut into squares. Shared by Rita
Taule, BTVC62A.
Source from luhu.jp
evaporated skim milk 1 cup frozen no-fat liquid egg substitute 2/3 cup
light brown sugar, packed 1 1/2 teasp. vanilla extract 1 small loaf
(about 5 ounces) French bread, cut into 1-inch cutes
1. Combine the rum & raisins in a small bowl and set aside for 15
minutes. 2. In a large bowl, whisk together the evaporated milk,
liquid egg, brown sugar and vanilla. Stir in the raisins, rum and
bread cubes and set aside for 20 minutes. Heat oven to 350 degrees.
Heat water in a tea kettle. 3. Pour mixture into a 9-by-5 1/2 inch (8
cup) non-stick loaf pan. Place the pan in the center of a baking pan
or large ovenproof casserole and position on a rack set in the middle
of the oven. Pour boiling water into the pan to reach halfway up the
sides of the loaf pan. 4. Bake until set in the center, 45 to 55
minutes. 5. Remove pan from oven & loaf pan from the water bath.
Cool on a wire rack. Serve chilled.
Title: RUM-RAISIN FUDGE
Categories: Candies, Fudge
Yield: 48 Servings
1 c Raisins
1/2 c Dark rum
2 1/2 c Granulated sugar
1/2 c Butter
1 c Evaporated milk
1 ea 7 oz jar marshmallow creme
2 c Semi-sweet chocolate chips
1/2 c Chopped pecans
1 ts Rum extract
In a small bowl, combine raisins and rum. Marinate overnight. In a
large, heavy saucepan, combine sugar, butter, and milk. Cook over
medium heat, stirring constantly until mixture reaches soft ball
stage (238 degress on a candy thermometer, about 5 minutes). Remove
from heat. Stir in marshmallow creme, chocolate chips, pecans,
extract, and raisin mixture. Spread mixture into a lightly greased
10x8x2-inch baking pan. Cool and cut into squares. Shared by Rita
Taule, BTVC62A.
Source from luhu.jp