Bourbon bread pudding with butterscotch sauce

9 Servings

Ingredients

Quantity Ingredient
1 pounds French bread loaf --
Unsliced
2 cups Skim milk
½ cup Firmly packed brown sugar
¼ cup Bourbon
1½ teaspoon Vanilla extract
2 Eggs
⅔ cup Golden raisins
Vegetable cooking spray
½ cup Fat-free butterscotch
Flavored sundae syrup
=

Directions

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 bre= ad 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 l= arge 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. Uncove= r and bake an additional 25 minutes or until pudding is set.

: = Pour syrup into a small microwave-safe bow= l. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pud= ding.

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 ~ - - - - - - - - - - - - - - - - - = Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb

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