Name: Pecan Bread Pudding with Rum Custard Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Pecan Bread Pudding with Rum Custard Sauce

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pecan Bread Pudding with Rum Custard Sauce

1. 3/4 cup fat-free milk -

2. 3/4 cup fat-free evaporated milk -

3. 1/2 cup egg substitute -

4. 1/3 cup sugar -

5. 1/2 teaspoon vanilla extract -

6. 1/4 teaspoon salt -

7. 1/4 teaspoon ground cinnamon -

8. 1/4 teaspoon ground nutmeg -

9. 4 cups cubed day-old French bread -

10. 1/3 cup chopped pecans, toasted -

11. RUM CUSTARD SAUCE: -

12. 1/4 cup sugar -

13. 4 teaspoons cornstarch -

14. 1/8 teaspoon salt -

15. 1/2 cup fat-free milk -

16. 1/2 cup fat-free evaporated milk -

17. 2 tablespoons egg substitute -

18. 1 tablespoon butter -

19. 1 tablespoon rum or 1/2 teaspoon rum extract -

20. 1/4 teaspoon vanilla extract -

21. 1/8 teaspoon butter flavoring -

How to cook deliciously - Pecan Bread Pudding with Rum Custard Sauce

1. Stage

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. Stage

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.

3. Stage

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. Stage

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.