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Rum-Raisin Bread Pudding

Your rating: None Average: 4.2 (6 votes)

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.



READER'S COMMENT:
"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 Recipe

2 Reviews for Rum-Raisin Bread Pudding

03/07/2010

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 smaller to serve 8, which also compensates for the richer bread. It is top of the list of requested desserts around our house!

Comments
03/05/2010

I have made this several times now for several different occasions. Total rave reviews! The equivalent for the bread is approximately 4 cups. I have used several different breads including Italian Panetone, all with great results. Making it again tonight for another get together with friends.

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