Amazing! I upped the bourbon to 1/2 cup and used Maple Crown Royal (too sweet for drinking, but great for cooking). If you really like the flavor of bourbon I think you could up the amount to 3/4 cup. I substituted dried figs for the golden raisins and the flavors paired really well. I put it under the broiler on low at the end and the butterscotch crystalized perfectly.
Bourbon Bread Pudding with Butterscotch Sauce
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)
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Amount per serving
- Calories: 208
- Calories from fat: 10%
- Fat: 2.2g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.9g
- Protein: 6g
- Carbohydrate: 40.8g
- Fiber: 0.7g
- Cholesterol: 51mg
- Iron: 1.1mg
- Sodium: 223mg
- Calcium: 98mg
- 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
- 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.
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