Bourbon bread pudding with butterscotch sauce
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | French bread loaf -- |
| Unsliced | ||
| 2 | cups | Skim milk |
| ½ | cup | Firmly packed brown sugar |
| ¼ | cup | Bourbon |
| 1½ | teaspoon | Vanilla extract |
| 2 | Eggs | |
| ⅔ | cup | Golden raisins |
| Vegetable cooking spray | ||
| ½ | cup | Fat-free butterscotch |
| Flavored sundae syrup | ||
| = | ||
Directions
For a dessert that's even easier to prepare, top a commercial light pound= cake or angel food cake with fat-freebutterscotch-flavored sundae syrup.= Trim crust from bread using a serrated knife, and discard crust. Cut bre= ad into 1-inch cubes. Arrange bread cubes in a single layer on a baking = sheet. Bake at 350 degrees for 18 minutes or until toasted.
: = =
Combine skim milk, brown sugar, bourbon, vanilla extract, and eggs in a l= arge bowl; stir well. Add bread cubes and raisins; toss gently.
Cover and= chill 45 minutes. Spoon mixture into a 9-inch square baking dish coated= with cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncove= r and bake an additional 25 minutes or until pudding is set.
: = Pour syrup into a small microwave-safe bow= l. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pud= ding.
Yield: 9 servings (serving size: 1 piece pudding = and 1 tablespoon syrup). =
NUTRITIONAL INFORMATION:
CALORIES 208 (10% from fat); PROTEIN 6g; FAT 2.2g (sat =
0.6g, mono 0.7g, poly 0.9g); CARB 40.8g; FIBER 0.7g; CHOL = 51mg; IRON 1.1mg; SODIUM 223mg; CALC 98mg ~ - - - - - - - - - - - - - - - - - = Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb