BOURBON BREAD PUDDING WITH BUTTERSCOTCH SAUCE

      Title: BOURBON BREAD PUDDING WITH BUTTERSCOTCH SAUCE
  Categories: Puddings
       Yield: 9 Servings
  
       1 lb French bread loaf --
            Unsliced
       2 c  Skim milk
     1/2 c  Firmly packed brown sugar
     1/4 c  Bourbon
   1 1/2 ts Vanilla extract
       2    Eggs
     2/3 c  Golden raisins
            Vegetable cooking spray
     1/2 c  Fat-free butterscotch
            Flavored sundae syrup
  
   For a dessert that's even easier to prepare, top a commercial light
   pound= cake or angel food cake with fat-freebutterscotch-flavored
   sundae syrup.= Trim crust from bread using a serrated knife, and
   discard crust. Cut bre= ad into 1-inch cubes. Arrange bread cubes in
   a single layer on a baking = sheet. Bake at 350 degrees for 18
   minutes or until toasted.
   :           = =
   
   Combine skim milk, brown sugar, bourbon, vanilla extract, and eggs in
   a l= arge 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 degrees
   for 30 minutes. Uncove= r and bake an additional 25 minutes or until
   pudding is set.
   :          = Pour syrup into a small microwave-safe bow= l. Microwave
   at HIGH 30 seconds or until warm. Serve syrup with bread pud= ding.
   Yield: 9 servings (serving size: 1 piece pudding = and 1 tablespoon
   syrup). =
   
   NUTRITIONAL INFORMATION:
                                     =
   
   CALORIES 208 (10% from fat); PROTEIN 6g; FAT 2.2g (sat
       =
   
   0.6g, mono 0.7g, poly 0.9g); CARB 40.8g; FIBER 0.7g; CHOL =
   
   51mg; IRON 1.1mg; SODIUM 223mg; CALC 98mg
   
   ~ - - - - - - - - - - - - - - - - - =
[ add our full cookbook to your website ] [ Search The Cookbook ]