Bread Pudding With Rum Sauce
|Whole wheat bread/White bread||6|
|Skim milk||2 Cup (32 tbs)|
|Egg whites||4 , beaten|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|For rum sauce|
|Skim milk||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Dark rum||4 Teaspoon|
Cut bread slices into cubes.
Place bread in an 8x8x2-inch baking dish; set aside.
Combine milk and margarine in a glass bowl; microwave on HIGH for 3 minutes.
Mix a small amount of hot milk into beaten egg whites.
Pour remaining egg mixture into milk.
Add sugar, raisins, cinnamon, nutmeg and vanilla; stir.
Pour mixture over bread cubes.
Microwave uncovered on HIGH for 7 minutes.
Continue to cook 2-3 minutes if center is not firm.
Rum Sauce: Combine milk, sugar, cornstarch and rum in a glass bowl; stir well.
Microwave, uncovered, on HIGH for 2-3 minutes; stirring occasionally.
Serve over warm bread pudding.