Rum-raisin Breed Pudding Recipe

Rum-raisin Breed Pudding Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 cup: Low-fat milk, 1%
1/4 t: Ground cloves,
1 cup: Whole milk,
1/4 t: Ground nutmeg,
3 T: Unsalted butter,
8 ounce: No-cholesterol, fat-free
1 lbs: Raisin bread, torn into
-liquid egg substitute,
-pieces,
3/4 cup: Sugar,
1 T: All-purpose flour,
1/3 cup: Rum,
1/4 t: Salt,
1 t: Vanilla,

Directions:

Preheat the oven to 325F. Coat the inside of a 13-x9-x2-inch baking
dish with non-stick vegetable cooking spray.

Place both milks and the butter in a saucepan and bring almost to the
boil. Place the breead in a large bowl. Pour the hot milk mixture
over the bread. Stir in the flour, salt, cloves and nutmeg.

Mix together the egg substitute, sugar, rum and vanilla. Add to the
bread mixture and stir until well mixed. Pour into the prepared
baking dish.

Bake for 1 hour and 15 minutes. Serve warm with vanilla ice cream, if
desired.

Makes 6 servings. Per serving: 481 Calories; 15 g Protein; 13 g Fat;
72 g Carbohydrate; 520 mg Sodium; 25 mg Cholesterol. Exchanges: 2 3/4
Starch/Bread; 3/4 Meat; 1/2 Milk; 1 3/4 Fruit; 2 1/2 Fat [Cold Weather
Favorites; Regina Ragone] [Family Circle; 2/1/95] Posted by Fred
Peters.

Submitted By FRED PETERS On 02-14-95


Source from luhu.jp