Pecan Bread Pudding With Rum Custard Sauce Recipe

Name: Pecan Bread Pudding With Rum Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fat-free milk; 3/4 cup fat-free evaporated milk; 1/2 cup egg substitute; 1/3 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 4 cups cubed day-old French bread; 1/3 cup chopped pecans, toasted; 1/4 cup sugar; 4 teaspoons cornstarch; 1/8 teaspoon salt; 1/2 cup fat-free milk; 1/2 cup fat-free evaporated milk; 2 tablespoons egg substitute; 1 tablespoon butter; 1 tablespoon rum or 1/2 teaspoon rum extract; 1/4 teaspoon vanilla extract; 1/8 teaspoon butter flavoring

Servings: persons

3/4 cup fat-free milk
3/4 cup fat-free evaporated milk
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
1/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 tablespoons egg substitute
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring

1
In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened.
2
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350u00b0 for 30-35 minutes or until a knife inserted in the center comes out clean.
3
For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
4
Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup fat-free milk, 3/4 cup fat-free evaporated milk, 1/2 cup egg substitute, 1/3 cup sugar, and more.

Yes, Pecan Bread Pudding With Rum Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Bread Pudding With Rum Custard Sauce

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