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| 2 Tasse | skim milk |
| 1 Teelöffel | vanilla |
| 1 Tasse | sugar |
| 1 Teelöffel | nutmeg |
| 2 | eggs |
| 10 Tasse | 12 oz French bread cubes 1" |
| 2/3 Tasse | raisins |
| 1 Tasse | brown sugar firmly packed |
| 1/2 Tasse | corn syrup light |
| 2 Esslöffel | rum |
| 2 Esslöffel | margarine or butter |
| 1/2 Teelöffel | vanilla |
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1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside.
2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.
3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.
Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250
315-786-1120
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