Rum Raisin Bread Pudding

By mamacasma

Light and tasty, this dessert ends any meal with great eating.

Ingredients

• 10 to 12 slices French bread, cut into 1-inch cubes (about 8 cups)
• 3/4 cup California natural raisins
• 1/4 cup California golden raisins
• 2-1/4 cups fat-free half-and-half
• 2-1/2 tablespoons butter
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon rum extract
• 1/4 teaspoon ground nutmeg
• 3/4 cup egg substitute
• Powdered sugar; for garnish

Details

Servings 8

Preparation

Step 1

Spray 11x7-inch non-reactive baking dish with cooking spray. Spread bread cubes evenly in bottom and sprinkle with raisins. Set aside.

In a medium saucepan, heat half-and-half with butter, stirring until butter is melted. Cool for 10 minutes. In a medium bowl, whisk sugar, cinnamon, nutmeg, rum extract and egg substitute together. Then, slowly whisk in butter mixture until well blended. Pour over bread cubes to coat all. Let stand for 1 hour.

Preheat oven to 350°F. Place baking dish with pudding into a larger pan containing 1-inch hot water. Bake for 35 minutes or until mixture is set and sharp knife inserted in center comes out clean. Cool and serve warm, dusted with powdered sugar, if desired.