Vanilla-Bourbon Bread Pudding

The liquor flavor in the sauce is robust; reduce the amount if you prefer a subtler effect. For best results, use day-old bread.

Yield:

10 servings (serving size: 1 bread pudding scoop and about 2 1/2 teaspoons sauce)

Recipe from

Nutritional Information

Calories 329
Caloriesfromfat 16 %
Fat 5.6 g
Satfat 2.6 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 9.5 g
Carbohydrate 54.5 g
Fiber 0.7 g
Cholesterol 52 mg
Iron 1.8 mg
Sodium 315 mg
Calcium 228 mg

Ingredients

Pudding:
1 1/2 cups 1% low-fat milk
3/4 cup packed dark brown sugar
1/2 cup golden raisins
1/4 cup bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
2 large eggs
1 large egg white
1 (12-ounce) can evaporated fat-free milk
8 cups (1-inch) cubed white bread (about 12 [1-ounce] slices)
Cooking spray
Sauce:
1/3 cup granulated sugar
2 tablespoons butter
1 cup 1% low-fat milk
1 tablespoon cornstarch
2 tablespoons bourbon

Preparation

To prepare pudding, combine first 9 ingredients in a large bowl, stirring with a whisk. Add bread; toss gently to combine. Cover and chill for 1 hour.

Preheat oven to 350°.

Spoon bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 50 minutes or until set.

To prepare sauce, combine 1/3 cup granulated sugar and butter in a medium saucepan over medium heat. Combine 1 cup milk and cornstarch in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 4 minutes or until thick, stirring constantly. Reduce heat to medium-low; stir in 2 tablespoons bourbon. Cook 2 minutes; serve over pudding.

Note:

December 2004