Vanilla-Bourbon Bread Pudding

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

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.