Bourbon Bread Pudding with Butterscotch Sauce

Title:
Bourbon Bread Pudding with Butterscotch Sauce

Yield:
9 Servings

Categories:
Puddings




Ingredients:





     1 lb French bread loaf; unsliced


     2 c  Skim milk


   1/2 c  Firmly packed brown sugar


   1/4 c  Bourbon


 1 1/2 ts Vanilla extract


     2    Eggs


   2/3 c  Golden raisins


          Vegetable cooking spray


   1/2 c  Fat-free butterscotch


          Flavored sundae syrup






 For a dessert that's even easier to prepare, top a commercial light pound


 cake or angel food cake with fat-freebutterscotch-flavored sundae syrup.


 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 degrees for 18 minutes or until toasted. 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.


 Spoon mixture into a 9-inch square baking dish coated with cooking spray.


 Cover and bake at 350 degrees for 30 minutes. Uncover and bake an


 additional 25 minutes or until pudding is set.


                          Pour syrup into a small microwave-safe bowl.


 Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pudding.


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


 


 NUTRITIONAL INFORMATION: CALORIES 208 (10% from fat); PROTEIN 6g; FAT 2.2g


 (sat 0.6g, mono 0.7g, poly 0.9g); CARB 40.8g; FIBER 0.7g; CHOL 51mg; IRON


 1.1mg; SODIUM 223mg; CALC 98mg


 Posted to MC-Recipe Digest V1 #170


 


 Date: Sat, 27 Jul 1996 04:04:25 -0400


 


 From: CarolAnnn@aol.com