"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Rum & Raisin Bread Pudding Recipe

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This recipe for Rum & Raisin Bread Pudding, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fiona Fernandes
Added: Saturday, March 15, 2008


3 tbsp. margarine, softened
6 slices whole-wheat bread
1 egg
1/2 c. sugar
1/3 c. raisins
1 tbsp. grated orange rind
2 c. fat-free milk
1 tsp. vanilla
2 egg whites
1/4 tsp. salt
1 tbsp. dark rum
1 tsp. ground cinnamon

1. Spread margarine on one side of each slice of bread, cut into 2 inch squares and place in greased 9 inch baking dish.
2. Combine egg, egg whites, sugar and salt in medium bowl. Heat milk in small saucepan until just boiling, whisk milk into egg mixture. Add vanilla, rum, cinnamon, orange rind and raisins. Pour over bread cubes.
3. Place baking dish in roasting pan, pour water into roasting pan. Bake uncovered at 350F for 35-40 minutes.




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