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Raciónes: 12

Ingredientes

Cost per serving $0.78 view details

Direcciones

  1. Break pastries and croissants into small pcs. Toss with butter, cinnamon, nutmeg, and raisins. Spoon mix into greased 10 inch cake pan. Fit baguette slices snugly over top of pastries, forming even layer.Put together lowfat milk, sugar, large eggs, and egg yolks, vanilla, and lemon peel in large bowl of electric mixer. Beat on medium speed till mix is well blended. Pour slowly over bread in pan, pressing lightly to keep bread and pastries from floating. Continue to add in custard slowly as bread soaks mix up. Let mix stand 40 min or possibly till bread mix is thoroughly moistened. Pour any remaining custard over top.
  2. Place pan in roasting pan or possibly other pan large sufficient to hold easily. Fill bottom pan with sufficient hot water to measure half way up sides of pan with pudding. Bake pudding at 350 degrees for 1 hour or possibly till pudding is set in center. Cool on rack, turn out of pan and glaze top with apricot jam. Serve with Rum Sauce. Makes 16-20 servings.
  3. Place butter and sugar in small saucepan over medium heat and, whisking constantly, cook till butter is completely absorbed and mix is thoroughly blended. Don't allow to boil.Remove from heat and beat in egg yolks one at a time. Place over low heat and gradually stir in rum till mix is well blended. Makes about 2 cups.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 12 servings
Calories 555  
Calories from Fat 228 41%
Total Fat 25.69g 32%
Saturated Fat 14.17g 57%
Trans Fat 0.0g  
Cholesterol 160mg 53%
Sodium 400mg 17%
Potassium 349mg 10%
Total Carbs 71.8g 19%
Dietary Fiber 1.6g 5%
Sugars 56.38g 38%
Protein 9.57g 15%
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