Pecan Bread Pudding with Rum Custard Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. 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 |
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).
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