Yield
9 servings (serving size: 1 piece pudding and 1 tablespoon syrup)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Pour syrup into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pudding.

Ratings & Reviews

cambrose's Review

Jennypenny09
April 02, 2013
Amazing! I upped the bourbon to 1/2 cup and used Maple Crown Royal (too sweet for drinking, but great for cooking). If you really like the flavor of bourbon I think you could up the amount to 3/4 cup. I substituted dried figs for the golden raisins and the flavors paired really well. I put it under the broiler on low at the end and the butterscotch crystalized perfectly.

Jennypenny09's Review

cambrose
June 26, 2009
Loved this! Very easy to make and my husband and I both loved it. I used french bread that was several days old and left the crusts on. I followed the advice of one reviewer and soaked dried cranberries in bourbon and added 1/2 tsp of cinnamon. Next time, I'll add 1 tsp of cinnamon to the milk mixture. Served it without butterscotch and it was great! Will definitely make this again.