Rum-Raisin Bread Pudding
Rum-Raisin Bread Pudding could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 6 and costs 71 cents per serving. One serving contains 250 calories, 6g of protein, and 2g of fat. 21 person were glad they tried this recipe. If you have bread, nonfat milk, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. If you like this recipe, take a look at these similar recipes: Cinnamon-Raisin Bread Pudding with Rum Sauce, pumpkin bread pudding with maple rum raisin syrup, and Rum-Raisin Rice Pudding.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
4 slices whole-wheat bread, torn into small pieces
2 large eggs
1/2 teaspoon ground nutmeg
3/4 cup packed light brown sugar
1 12-ounce can nonfat evaporated milk
1/2 cup raisins
2 tablespoons rum, or brandy
1 tablespoon vanilla extract
Equipment:
baking pan
bowl
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 350F. 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.
Step by step:
1. Preheat oven to 350F. 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.
2. Spread bread in an even layer in the prepared pan.
3. Whisk eggs in a medium bowl.
4. Add evaporated milk, brown sugar, vanilla and nutmeg; whisk until the sugar dissolves. Stir in the rum-soaked raisins.
5. Pour the mixture over the bread.
6. Mix in any unsoaked bread pieces with a fork.
7. Let stand for 10 minutes.
8. Bake the pudding until puffed and set in the center, 35 to 40 minutes.
9. Serve warm.
Nutrition Information:
covered percent of daily need
