Title: Bourbon Bread Pudding with Butterscotch Sauce
Categories: Pudding
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 =

~ - - - - - - - - - - - - - - - - - =

Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb

From: Carolannn@aol.Com Date: Sat, 27 Jul 1996 04:04:25 -0400

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