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Bread Pudding with Honey Rum Sauce

12 whole-wheat bread slices, toasted and cut into 1/2-inch cubes
1/2 cup skim milk
1/4 cup granulated sugar
1/4 cup golden raisins
2 large egg whites
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom

 

Honey Rum Sauce (recipe follows)

1. Preheat oven to 375*F (190*C).
2. Place bread cubes in a large bowl and soak them in the milk. Sprinkle the sugar on top of the bread.
3. In a separate bowl, combine raisins, egg whites, vanilla, cinnamon and cardamom. Mix thoroughly and pour over the bread cubes.
4. Pour entire mixture into a 1 1/2 or 2-quart baking dish. Place the casserole dish in a large baking pan. Add water to come up to 1-inch of the casserole.
5. Bake for about 1 hour or until the pudding is golden brown and firm. It can be served right out of the oven or served cold by refrigerating it for about 3 hours, covered with plastic wrap.
6. Serve slices drizzled with Honey Rum Sauce.

Makes 6 servings.

Honey Rum Sauce

1/2 cup dark rum
1/2 cup honey
1/4 cup water
1/4 cup dark raisins

1. Combine rum, honey, water and raisins in a saucepan and simmer for 5 minutes over a low to medium heat, stirring continuously until sauce thickens.
2. Drizzle over slices of bread pudding.

Makes about 1 cup.