Bourbon Bread Pudding with Butterscotch Sauce

recipe
For a dessert that's even easier to prepare, top a commercial light pound cake or angel food cake with fat-free butterscotch sundae syrup.

Yield:

9 servings (serving size: 1 piece pudding and 1 tablespoon syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 10 %
Fat 2.2 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.9 g
Protein 6 g
Carbohydrate 40.8 g
Fiber 0.7 g
Cholesterol 51 mg
Iron 1.1 mg
Sodium 223 mg
Calcium 98 mg

Ingredients

1 (16-ounce) loaf unsliced French bread
2 cups skim milk
1/2 cup firmly packed brown sugar
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
2 eggs
2/3 cup golden raisins
Vegetable cooking spray
1/2 cup fat-free butterscotch-flavored sundae syrup

Preparation

Trim crust from bread using a serrated knife, and discard crust. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 18 minutes or until toasted.

Combine skim milk, brown sugar, bourbon, vanilla extract, and eggs in a large 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° for 30 minutes. Uncover and bake an additional 25 minutes or until pudding is set.

Pour syrup into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pudding.

Linda West Eckhardt,

Cooking Light

January 1996
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