You are here: Home » Recipes » Bread Pudding with Rum Sauce Bread Pudding with Rum Sauce Recipe by Relish ContributorKitchen Tested Yield 10 servings An incredible low-fat version of a Southern delight. PrintEmail Ingredients 1 (16-ounce) loaf French bread1 (16-ounce) can light sliced peached, drained1/2 cup golden raisins2 large eggs2 large egg whites3/4 cup sugar2 cups skim milk1 (12-ounce) can evaporated skimmed milk1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 teaspoon butter extract1 teaspoon coconut extract1 tablespoon vanilla extract Rum Sauce (recipe follows)Rum Sauce:2 tablespoons (1/4 stick) margarine2 tablespoons all-purpose flour1/3 cup sugar1 1/3 cups skim milk1 tablespoon rum extract Instructions Preheat oven to 350F. Break bread into 3-inch pieces and place in a 3-quart baking dish. Add sliced peaches and raisins to bread, mixing gently. 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. Bake 30 to 40 minutes, until set. 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.