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Pecan Bread Pudding with Rum Custard Sauce Recipe
Pecan Bread Pudding with Rum Custard Sauce Recipe photo by Taste of Home

Pecan Bread Pudding with Rum Custard Sauce Recipe

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Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. —Virginia Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 25 min. + standing Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup fat-free milk
  • 3/4 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups cubed day-old French bread
  • 1/3 cup chopped pecans, toasted
  • RUM CUSTARD SAUCE:
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoons egg substitute
  • 1 tablespoon butter
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon butter flavoring

Nutritional Facts

3/4 cup pudding with 1/4 cup sauce equals 286 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 455 mg sodium, 43 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  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.
  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 near the center comes out clean.
  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.
  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. Yield: 6 servings (1-1/2 cups sauce).
Originally published as Pecan Bread Pudding with Rum Custard Sauce in Taste of Home December/January 2012, p55

Nutritional Facts

3/4 cup pudding with 1/4 cup sauce equals 286 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 455 mg sodium, 43 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Pecan Bread Pudding with Rum Custard Sauce

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MY REVIEW
Reviewed May. 8, 2013

This is absolutely the best bread pudding I have ever tasted. Be sure to make plenty of sauce. I'm not a big nut fan, so I omitted the pecans.

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