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Rum Raisin Bread Pudding
Course:
Dessert, Entertaining, Snack, Vegetarian
Cuisine:
American, Holiday, International, Vegetarian
Yield:
16
people
Materials
6
cups
bread (low sodium whole-wheat)
cut into cubes
1/2
cup
date sugar
1/2
cup
raisin
2
cups
pineapple fresh
pureed
2
cups
milk (evaporated fat-free)
1
teaspoon
rum
or 1 t. rum extract
1
teaspoon
vanilla
1
teaspoon
coconut extract
5
eggs whites
beaten until frothy
1
tablespoon
cornstarch
Instructions
Put bread in a large bowl and mix in sugar, raisin & pineapple.
In a separate bowl mix remaining ingredients lightly.
Fold into bread trying not to break up bread.
Bake uncovered for 45 minutes at 350 degrees.
Serve immediately