Ingredients
Pudding:
2½ C. skim milk
½ C. raisins
½ C. dark brown sugar
1/3 C. sugar
1 t. vanilla
¼ t. cinnamon
¼ t. nutmeg
3 egg whites
1 egg
1 package instant nonfat vanilla pudding mix
10 slices of French bread (3/4 in. thick each), cut into cubes
Rum Sauce:
½ C. sugar
2 T. reduced-fat margarine
2 T. flour
1 C. skim milk
¼ C. dark rum
Preparation
For the pudding: In a large bowl, combine all ingredients except bread. Add bread, stirring gently and let stand in the refrigerator for 1 hour. Preheat oven to 350°. Spoon pudding into a 10x7 inch baking dish coated with cooking spray. Bake for 35 minutes. Serve with Rum Sauce. For the Rum Sauce: Combine sugar and margarine in a small saucepan. Stir over medium heat until margarine melts. Add flour. Cook for 1 minute, whisking constantly. Gradually add milk and cook for 4 more minutes, continuing to whisk constantly. Add the rum and remove from heat.
