Published: by Absolutely Recipes, in the recipes category.

Pecan Bread Pudding with Rum Custard Recipe.

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 TSP vanilla extract
1/4 TSP salt
1/4 TSP ground cinnamon
1/4 TSP ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
RUM CUSTARD SAUCE:


1/4 cup sugar
4 TSPs cornstarch
1/8 TSP salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 TBSPs egg substitute
1 TBSP butter
1 TBSP rum or 1/2 TSP rum extract
1/4 TSP vanilla extract
1/8 TSP butter flavoring

Recipe Instructions:

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.

Transfer to an 8" square baking dish coated with cooking spray.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.

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.

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.

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