• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Rum-Raisin Bread Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Rum-Raisin Cheesecake #1
Categories: Pie
Yield: 12 Servings

2 c Vanilla wafer cookie crumbs
1 tb Granulated sugar
2 tb Butter; melted

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