Rum-Raisin Bread Pudding

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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.

"Delicious!!! I also made with 4 cups of Italian Panatone (Sweet Bread) cut into cubes and used a bit less sugar. Probably a few more calories, but less sugar and less dense bread do compensate a bit. I also made the serving size a bit...
Rum-Raisin Bread Pudding

Makes: 6 servings

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  • 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


  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. 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.
  3. 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.
  4. Bake the pudding until puffed and set in the center, 35 to 40 minutes. Serve warm.


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).

Carbohydrate Servings: 3 1/2

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

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