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Custard Bread Pudding

Submitted by: Mary on 11/23/2003
3502 views
2.53 avg rating
165 votes
 
 
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Ingredients

1 C Cranberries, chopped
1/2 C Rum
1 Loaf low carb bread of choice, cut into 1 inch cubes

Mix 2 cups heavy cream with 2 cups water
15 Eggs
1 1/2 C Splenda
1 t Ground cinnamon
1/2 t Grated fresh nutmeg

Directions

In a small bowl combine cranberries in the rum and soak for 6 hours.



Preheat oven to 350F degrees.



Lightly coat a 10 X 3-inch round baking dish or 2 quart souffle dish with cooking spray. Add the bread cubes to the dish and sprinkle with cranberry/rum mixture on top.



In a large bowl combine the cream/water mixture, eggs, splenda, cinnamon, and nutmeg. Stir the egg mixture into the bread mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches.



Bake for 45 minutes. Remove the foil. Continue baking, uncovered for 5 minutes until top is golden brown and the mixture is slightly puffed. A knife inserted into the center should come out clean.



Cool slightly before serving.

Servings

12

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with rum/splenda whipped cream.
 
 
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