{"id":319103,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pecan-bread-pudding-with-rum-custard-sauce\/"},"modified":"2022-10-15T17:33:42","modified_gmt":"2022-10-15T22:33:42","slug":"pecan-bread-pudding-with-rum-custard-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pecan-bread-pudding-with-rum-custard-sauce\/","title":{"rendered":"Pecan Bread Pudding with Rum Custard Sauce"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. \u2014Virginia Anthony, Jacksonville, 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suitable for all baking recipes, work like a charm in this homey dessert. &mdash;Virginia Anthony, Jacksonville, Florida\r\n","recipeIngredient":["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","RUM CUSTARD SAUCE:","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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350&deg; for 30-35 minutes or until a knife inserted in the center comes out clean."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"6 servings (1-1\/2 cups sauce)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 286 calories","fatContent":"8g fat (2g saturated fat)","cholesterolContent":"8mg cholesterol","sodiumContent":"455mg sodium","carbohydrateContent":"43g carbohydrate (30g sugars","fiberContent":"1g fiber)","proteinContent":"11g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHammer"},"reviewBody":"This is absolutely the best bread pudding I have ever tasted. Be sure to make plenty of sauce. 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