Bread pudding with amaretto sauce - butter busters^
16 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Sl day old sourough or French bread, torn in pieces |
| 1 | quart | Skim milk, heated |
| 1 | cup | Evaporated skim milk |
| 1 | cup | Egg Beaters |
| 1 | cup | Sugar |
| OR | ||
| ¾ | cup | Egg Beaters |
| 1 | cup | Sugar |
| OR | ||
| ½ | cup | Sugar |
| AND | ||
| 6 | eaches | Pk Sweet 'n Low |
| ½ | cup | Sugar |
| AND | ||
| 6 | eaches | Pk Sweet 'n Low |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| ¼ | cup | Liquid butter buds |
| ½ | cup | Seedless raisins |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Skim milk |
| 1 | each | Tb cornstarch |
| ¼ | cup | Water |
| 3 | eaches | Tb Amaretto or brandy |
Directions
AMARETTO SAUCE
Preheat oven to 350F. Combine bread, skim milk and evaporated skim milk. In another bowl, beat Egg Beaters slightly, adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that has been sprayed with a nonstick spray. Set into a larger pan and pour in hot water to a depth of 1". Bake 1 hour or until a knife inserted in the center comes out clean. Serve warm with Amaretto sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla, blending well. Cook over low heat, stirring, until mixture boils. In a small bowl, blend cornstarch and water. Stir into hot mixture. Cook, stirring, until thickened. Remove from heat and stir in Amaretto. Serve slightly warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95