1 Loaf French bread, cut into
-1 inch cubes
1 16-ounce can light sliced
-peaches, drained
1/2 c Raisins
2 Eggs
2 Egg whites
3/4 c Sugar
1 12-ounce can evaporated skim
-milk
2 c Skim milk
1/2 ts Cinnamon
1/4 ts Nutmeg
1 ts Butter flavoring
1 ts Coconut flavoring
1 tb Vanilla
Preheat oven to 350’F.
Place bread cubes in a 3-quart baking dish. (I spray with Pam first). Add
peaches and raisins to bread, mixing gently. In a bowl, combine eggs and
egg whites with sugar and mix well. Add evaporated milk, skim milk, spices
and flavorings, and blend well.
Pour egg mixture evenly over bread, and press bread with fork so it will
soak up liquid (I use my hands). Bake for 30 to 40 minutes. Insert knife
near center; if it comes out clean, its done.
Sauce
2 Tablespoons light margarine 2 Tablespoons flour
1 1/3 cup skim milk 1 Tablespoon rum flavoring
Melt margarine in a small saucepan and add flour and sugar, mixing well.
Add milk, stirring constantly. Cook until mixture comes to a boil; boil 1
minute. Remove from heat and stir in flavoring. Serve over hot bread
pudding.
Nutritional info per serving: 276 calories, 11% fat (3.5 grams), 73%
carbohydrate, 16% protein. by Holly Berkowitz Clegg This stores well in the
fridge and reheats well in the microwave. I would not suggest freezing, as
it is a custard.
A double batch of this can be made in those turkey roaster pans. Reheat at
300’F for 20 minutes. We made this for our Garden Club Christmas Boutique
that served 300, and everyone loved it.
Yields
10 Servings
