We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Raisin and Rum Bread Pudding
Holiday 2000
Evaporated 2% milk provides the richness without all the fat of cream.
Serves 8 to 10
1/2 cup (125 mL) raisins
2 tbsp (25 mL) rum
Vegetable oil cooking spray
4 cups (1 L) cubed day-old bread (preferably egg bread or challah)
3 egg whites
4 large eggs
2/3 cup (150 mL) granulated sugar
1/2 tsp (2 mL) salt
1 385 mL can evaporated 2% milk
2 tsp (10 mL) vanilla extract
1. Preheat oven to 350°F (180°C). Soak raisins in rum; set aside. Prepare an 8 cup (2 L) baking dish by spraying with vegetable oil cooking spray. Put bread cubes in baking dish. In a large bowl, beat together egg whites, eggs, sugar, salt, evaporated milk and vanilla until well blended. Drain rum from raisins into egg mixture. Add raisins to bread cubes and stir to mix.
2. Pour egg mixture over bread cubes and stir until bread is well coated and raisins are evenly dispersed. Bake for 60 to 65 minutes or until a knife inserted in centre comes out clean. Serve warm or cold.
Per Serving Nutritional Information:
Calories: 182
Protein: 8 grams
Fat: 3 grams
Carbohydrate: 30 grams
Dietary Fibre: 1 gram
Serves 8 to 10
