Title: Rum-raisn bread pudding
 Categories: Desserts
      Yield: 10 Servings
 
    1/3 c  Light rum
    1/2 c  Seedless raisins
      2 cn Evaporated skim milk (12 oz
           - ea.)
      1 c  Frozen no-fat liquid egg sub
    2/3 c  Lt. brown sugar (packed)
  1 1/2 ts Vanilla extract
      1    Small loaf (approx 5 oz)
           - French bread in 1" cubes
 
  1.  Combine rum and raisins in a small bowl & set aside for 15 min.
  2. In a large bowl, whixk together the evaporated milk, liquid egg
  substitute, brown sugar, and vanilla. Stir in the raisins and rum,
  and bread cubes and set aside for 20 min.  Heat oven to 350 Degress.
  Heat water in a tea kettle. 3. Pour mixture into a 9 X 5-1/2" (8 cup)
  non-stick pan loaf. Place the pan in the center of a baking pan or
  large ovenproof casserole and position on a rack set in the middle of
  the oven, Pour boiling water into the pan to reach halfway up the
  sides of the loaf pan. Bake until set in the center  (45-55 minutes).
  4. Remove pan from oven and loaf pan from the water bath.  Cool on a
  wire rack. Serve chilled
  
  [0.46 grams of fat/serving]