Cinnamon-Rum Bread Pudding
October, 2004

Serves 8–10 / Because this method retains moisture, you need less cream and butter to get bread pudding’s traditional rich taste. For best results, make in an oblong (not cylindrical) cooker. Serve with candied walnuts or vanilla frozen yogurt.

1/2 tablespoon unsalted butter
6 cups (8-9 slices) stale cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts, lightly toasted
2 eggs
4 egg whites
1 cup fat-free evaporated milk
1-1/2 cups plain soy milk
1 cup sucanat
2 tablespoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup rum, or 1 tablespoon rum extract

Rum sauce
4 tablespoons butter
2/3 cup brown sugar
1 cup fat-free half-and-half
1/4 teaspoon cinnamon
4 tablespoons rum

1. Coat slow cooker with 1/2 tablespoon butter. Add bread cubes, raisins, and nuts.

2. In a small bowl, beat together eggs, egg whites, fat-free evaporated milk, soy milk, sucanat, vanilla, cinnamon, and nutmeg. Pour over bread-raisin mixture. Add rum or rum extract and toss gently. Cover and cook on low for 3–4 hours or until pudding is firm and lightly browned. Thirty minutes prior to serving, place lid slightly ajar to facilitate browning.

3. To make rum sauce, melt butter over medium heat. Add brown sugar. Stirring constantly, cook until brown sugar is fully incorporated, about 2 minutes. Stir in half-and-half, cinnamon, and rum. Reduce heat to low and let simmer until somewhat reduced, about 5 minutes. Drizzle over each serving of bread pudding.

Nutrition Facts Per Serving (with 1 tablespoon sauce): Calories: 424caloris % fat calories: 28, Fat: 12g, Saturated Fat: 3g, Cholesterol: 64mg,Protein: 11g,Carbohydrate: 63g,Fiber: 2g,Sodium: 288mg