Preparation / Directions:
Preheat the oven to 350 degrees. Beat the egg white with the skim milk,
sweetener, and
cinnamon. Add the bread to the liquid mixture to soak for 1 minute. Add
the remaining
ingredients except the sauce and pour into a small baking dish. Bake for 30
minutes, or until a
knife inserted into the center comes out clean. Make the Rum Sauce: Blend
the cornstarch with
the skim milk. Heat, stirring, until it thickens. Add the rum and sweetener.
Spoon the hot bread
pudding onto dessert plates and top with the Rum Sauce. This is probably
the most frequently
served dessert in New Orleans restaurants. Delicious in its many
variations, it also makes use of
unused, stale French bread.
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