Bourbon Bread Pudding With Butterscotch Sauce Recipe
Ingredients
| 1 (16-ounce) loaf unsliced French bread | ||
| Skim milk | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Bourbon | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Eggs | 2 | |
| Golden Raisins | 2/3 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| 1/2 cup fat-free butterscotch-flavored sundae syrup | ||
Directions
Preheat oven to 350°.
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.
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° 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.
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.
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° 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.
Chef
