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.
Cooking Light JANUARY 1996
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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