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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Day-old toasted bread cubes work best, absorbing plenty of the custard. Cooking Light, DECEMBER 2007. butter, fat-free milk, French bread, sugar, vanilla extract, egg whites, egg, raisins, sugar, butter, egg, bourbon cvt Ingredients:
pudding |
2 tablespoons butter, softened |
4 cups skim milk |
315 g (9 cups) french bread, 1/2-inch cubes |
2 cups sugar |
2 teaspoons vanilla extract |
4 large egg whites |
1 large egg |
1/2 cup raisins |
sauce |
3/4 cup sugar |
6 tablespoons butter |
1 large egg |
1/4 cup bourbon |
Directions:
1. Preheat oven to 350°.
2. To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.
3. Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.
4. Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.
5. To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.
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