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)
Recipe from Cooking Light

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Nutritional Information

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


  1. 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.
  2. 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.
  3. 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.
  4. 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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