Bourbon Bread Pudding with Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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For a dessert that's even easier to prepare, top a commercial light pound cake or angel food cake with fat-free butterscotch sundae syrup. Ingredients:
1 (16-ounce) loaf unsliced french bread |
2 cups skim milk |
1/2 cup firmly packed brown sugar |
1/4 cup bourbon |
1 1/2 teaspoons vanilla extract |
2 eggs |
2/3 cup golden raisins |
vegetable cooking spray |
1/2 cup fat-free butterscotch-flavored sundae syrup |
Directions:
1. 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° for 18 minutes or until toasted.
2. 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.
3. Spoon mixture into a 9-inch square baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 25 minutes or until pudding is set.
4. Pour syrup into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pudding.
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