Bread Pudding With Rum-Raisin Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
rum-raisin caramel sauce |
3 tablespoons light butter, melted |
1 (10-ounce) french bread baguette, cut into 1-inch thick slices |
1 3/4 cups 1% low-fat milk |
1 cup sugar |
1 tablespoon vanilla extract |
1 (12-ounce) can evaporated fat-free milk |
2 large eggs, lightly beaten |
1/2 cup raisins |
cooking spray |
rum-raisin caramel sauce |
Directions:
1. Prepare Rum-Raisin Caramel Sauce; set aside.
2. Preheat oven to 350°.
3. Brush butter on one side of French bread slices; place bread, buttered side up, on a baking sheet. Bake at 350° for 10 minutes until lightly toasted. Cut into 1/2-inch cubes; set aside.
4. Combine 1% milk and next 4 ingredients in a large bowl; stir well with a whisk. Add bread and raisins to mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until set. Serve warm with Rum-Raisin Caramel Sauce.
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