Rum-Raisin Bread Pudding

Bread pudding is the king of comfort desserts, and this version, inspired by rum-raisin ice cream, includes whole-wheat bread for added goodness. Nonfat evaporated milk subs for full-fat dairy and we use fewer eggs, all of which helps to lighten this warm dessert: it has only a tiny fraction of the fat and half the calories of a typical bread pudding. Enjoy it with a scoop of low-fat vanilla ice cream or frozen yogurt.

6 servings

Active Time: 20 minutes

Total Time: 1 hour

Nutrition Profile

Ingredients

1/2 cup raisins
2 tablespoons rum, or brandy
4 slices whole-wheat bread, torn into small pieces
2 large eggs
1 12-ounce can nonfat evaporated milk
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg

Preparation

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
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.

Nutrition

Per serving: 278 calories; 3 g fat (1 g sat, 1 g mono); 73 mg cholesterol; 52 g carbohydrates; 10 g protein; 2 g fiber; 194 mg sodium; 411 mg potassium.

Nutrition Bonus: Calcium (24% daily value).

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate, 1/2 fat