I never saw a dessert disappear so fast as when I was testing this one! It could have been the nutmeg wafting from the oven, or maybe the lush sauce that topped the warm pudding. All I know is, one moment it was in the pan, and the next it was GONE! Then I saw the men standing around with smiles on their faces . . .
2 (4-serving) packages JELL-O sugar free vanilla cook and serve pudding mix* 4 cups skim milk* 1/3 cup raisins 1 1/2 teaspoons rum extract* 1/4 teaspoon ground nutmeg 12 slices reduced-calorie white bread, cubed 1 cup (1 medium) sliced banana 1 tablespoon brown sugar Twin 1 tablespoon reduced-calorie margarine
Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with butter flavored cooking spray. In a large saucepan sprayed with butter flavored cooking spray, combine 1 package dry pudding mix and 2 1/2 cups skim milk. Add raisins. Mix well to combine. Cook over medium heat, stirring constantly, until mixture start to boil Remove saucepan from heat. Stir in 1/2 teaspoon rum extract and nutmeg. Add bread cubes and banana. Mix gently to combine. Spoon bread mixture into prepared baking dish. Bake 35 to 45 minutes or until knife inserted in center comes out clean. In a medium saucepan, combine remaining package dry pudding mix. remaining 1 1/2 cups skim milk and Brown Sugar Twin. Mix well to combine. Let set until five minutes before bread pudding has completed baking. Then, cook over medium hat, stirring constantly, until mixture thickens and starts to boil. Lower heat. Add margarine and remaining 1 teaspoon rum extract. Mix well to combine. Continue cooking on low until bread pudding has completed baking, stirring occasionally. Remove baking dish from over and cut warm bread pudding into 6 servings. For each serving, place piece of bread pudding on serving dish and spoon about 1/4 cup warm rum sauce over top.
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