|
| Rum-Raisin Bread Pudding
1/3 cup of light rum
1/2 cup of seedless raisins
two 12 ounce cans of evaporated skim milk
1 cup of frozen no-fat liquid egg sub
2/3 cup of light brown sugar (packed)
1 1/2 teaspoons of vanilla extract
1 Small loaf (approx 5 oz)
1. Combine rum and raisins in a small bowl & set aside for 15 min. 2. In a large bowl, whisk together the evaporated milk, liquid egg substitute, brown sugar, and vanilla. Stir in the raisins and rum, and bread cubes and set aside for 20 min. Heat oven to 350ºF. Heat water in a tea kettle. 3. Pour mixture into a 9 X 5-1/2" (8 cup) non-stick pan loaf. 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. Bake until set in the center (45-55 minutes). 4. Remove pan from oven and loaf pan from the water bath. Cool on a wire rack. Serve chilled
[0.46 grams of fat/serving] from "Just Desserts: secret to fat-free-eating lies in substitution" Chicago Tribune Magazine, April 25, 1993. posted by Bud Cloyd From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
|
|
