"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Fiona Fernandes
Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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