Bread pudding with amaretto sauce - butter busters^

16 ----------

Ingredients

Quantity Ingredient
10 eaches Sl day old sourough or French bread, torn in pieces
1 quart Skim milk, heated
1 cup Evaporated skim milk
1 cup Egg Beaters
1 cup Sugar
OR
¾ cup Egg Beaters
1 cup Sugar
OR
½ cup Sugar
AND
6 eaches Pk Sweet 'n Low
½ cup Sugar
AND
6 eaches Pk Sweet 'n Low
1 teaspoon Vanilla
½ teaspoon Nutmeg
1 teaspoon Cinnamon
¼ cup Liquid butter buds
½ cup Seedless raisins
1 teaspoon Vanilla
1½ cup Skim milk
1 each Tb cornstarch
¼ cup Water
3 eaches Tb Amaretto or brandy

Directions

AMARETTO SAUCE

Preheat oven to 350F. Combine bread, skim milk and evaporated skim milk. In another bowl, beat Egg Beaters slightly, adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that has been sprayed with a nonstick spray. Set into a larger pan and pour in hot water to a depth of 1". Bake 1 hour or until a knife inserted in the center comes out clean. Serve warm with Amaretto sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla, blending well. Cook over low heat, stirring, until mixture boils. In a small bowl, blend cornstarch and water. Stir into hot mixture. Cook, stirring, until thickened. Remove from heat and stir in Amaretto. Serve slightly warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-01-95

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