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  • Bourbon Bread Pudding With Butterscotch Sauce

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    Bourbon Bread Pudding With Butterscotch Sauce
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb French bread loaf, unsliced
    • 2 c. Skim lowfat milk
    • 1/2 c. Firmly packed brown sugar
    • 1/4 c. Bourbon
    • 1 1/2 tsp Vanilla extract
    • 2 x Large eggs
    • 2/3 c. Golden brown raisins Vegetable cooking spray
    • 1/2 c. Fat-free butterscotch Flavored sundae syrup

    Directions

    1. For a dessert which's even easier to prepare, top a commercial light lb. cake or possibly angel food cake with fat-freebutterscotch-flavored sundae syrup.
    2. Trim crust from bread using a serrated knife, and throw away crust. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 18 min or possibly till toasted. Combine skim lowfat milk, brown sugar, bourbon, vanilla extract, and Large eggs in a large bowl; stir well. Add in bread cubes and raisins; toss gently. Cover and refrigerate45 min.
    3. Spoon mix into a 9-inch square baking dish coated with cooking spray.
    4. Cover and bake at 350 degrees for 30 min. Uncover and bake an additional 25 min or possibly till pudding is set.
    5. Pour syrup into a small microwave-safe bowl.
    6. Microwave at HIGH 30 seconds or possibly till hot. Serve syrup with bread pudding.
    7. Yield: 9 servings (serving size: 1 piece pudding and 1 Tbsp. syrup).

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