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Pecan Bread Pudding with Rum Custard Sauce

Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. —Virginia Anthony, Jacksonville, Florida
  • Total Time
    Prep: 25 min. + standing Bake: 30 min.
  • Makes
    6 servings (1-1/2 cups sauce)


  • 3/4 cup fat-free milk
  • 3/4 cup fat-free evaporated milk
  • 1/2 cup egg substitute
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups cubed day-old French bread
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 tablespoons egg substitute
  • 1 tablespoon butter
  • 1 tablespoon rum or 1/2 teaspoon rum extract
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon butter flavoring


  • 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-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° 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.
Nutrition Facts
1 serving: 286 calories, 8g fat (2g saturated fat), 8mg cholesterol, 455mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 11g protein.

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