Eggnog bread pudding
Unpacked brown sugar
Light corn syrup
Unsweetened orange juice
Fat free evaporated milk
1 fl oz, dark
- Preheat oven to 350°F (175°C). Coat an 8 x 8-inch (20 x 20-cm) baking dish with cooking spray. Lay bread slices, overlapping, in dish.
- Beat together sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, 30 minutes.
- For sauce, put brown sugar, corn syrup, orange juice and rum into a small saucepan and simmer for 2 minutes.
- To serve, cut pudding into 8 rectangles and top with warm rum sauce.