Rum-Raisin Bread Pudding
Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.Advertisement
Put raisins in a small bowl, sprinkle with rum (or brandy) and set aside to soak for 10 minutes. Spread bread in an even layer in the prepared pan.
Whisk eggs in a medium bowl. Add evaporated milk, brown sugar, vanilla and nutmeg; whisk until the sugar dissolves. Stir in the rum-soaked raisins. Pour the mixture over the bread. Mix in any unsoaked bread pieces with a fork. Let stand for 10 minutes.
Bake the pudding until puffed and set in the center, 35 to 40 minutes. Serve warm.
3 1/2 other carbohydrate, 1/2 fat