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Bourbon Bread Pudding With Butterscotch Sauce Recipe
|French bread loaf||16 Ounce (Unsliced)|
|Skim milk||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Bourbon||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Golden raisins||2⁄3 Cup (10.67 tbs)|
|Fat free butterscotch flavored sundae syrup||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2875 Calories from Fat 223
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 432.2 mg
Sodium 2609 mg108.7%
Total Carbohydrates 584 g194.7%
Dietary Fiber 20.6 g82.4%
Sugars 287.6 g
Protein 85 g170.5%
Vitamin A 10.4% Vitamin C 13.6%
Calcium 93.9% Iron 116.6%
*Based on a 2000 Calorie diet
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.