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Vanilla-Bourbon Bread Pudding

Yield 10 servings (serving size: 1 bread pudding scoop and about 2 1/2 teaspoons sauce)
The liquor flavor in the sauce is robust; reduce the amount if you prefer a subtler effect. For best results, use day-old bread.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.