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

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

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.