Taste of Home
Pecan Bread Pudding with Rum Custard Sauce
TOTAL TIME: Prep: 25 min. + standing Bake: 30 min.
YIELD: 6 servings (1-1/2 cups sauce).
Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. —Virginia Anthony, Jacksonville, Florida
Ingredients
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3/4 cup fat-free milk
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3/4 cup fat-free evaporated milk
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1/2 cup egg substitute
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1/3 cup sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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4 cups cubed day-old French bread
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1/3 cup chopped pecans, toasted
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RUM CUSTARD SAUCE:
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1/4 cup sugar
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4 teaspoons cornstarch
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1/8 teaspoon salt
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1/2 cup fat-free milk
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1/2 cup fat-free evaporated milk
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2 tablespoons egg substitute
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1 tablespoon butter
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1 tablespoon rum or 1/2 teaspoon rum extract
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1/4 teaspoon vanilla extract
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1/8 teaspoon butter flavoring
Directions
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1.
In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened.
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2.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
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3.
For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
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4.
Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts
1 serving: 286 calories, 8g fat (2g saturated fat), 8mg cholesterol, 455mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 11g protein.
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