Bread Pudding with Rum Sauce

  • Yield: 10 servings


1 (16-ounce) loaf French bread
1 (16-ounce) can light sliced peached, drained
1/2cup golden raisins
2large eggs
2large egg whites
3/4cup sugar
2cups skim milk
1 (12-ounce) can evaporated skimmed milk
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1teaspoon butter extract
1teaspoon coconut extract
1tablespoon vanilla extract
Rum Sauce (recipe follows)
Rum Sauce:
2tablespoons (1/4 stick) margarine
2tablespoons all-purpose flour
1/3cup sugar
1 1/3cups skim milk
1tablespoon rum extract


  1. Preheat oven to 350F.
  2. Break bread into 3-inch pieces and place in a 3-quart baking dish.  Add sliced peaches and raisins to bread, mixing gently.
  3. In a bowl, combine eggs and egg whites with sugar, mixing well.  Add skim milk, evaporated milk, cinnamon, nutmeg, and butter, coconut, and vanilla extracts, blending well.  Pour egg mixture evenly over bread and press with a fork so it will soak up liquid.
  4. Bake 30 to 40 minutes, until set.
  5. To prepare the sauce:  In a small saucepan, melt margarine and add flour and sugar, mixing well.  Gradually add milk, stirring constantly.  Cook until mixture comes to a boil and boil for 1 minute.  Remove from heat and stir in rum extract.

Nutritional Info *per serving

  • Calories 356
  • Fat 3.8g
  • Saturated Fat 1g
  • Cholesterol 45mg
  • Sodium 418mg