Bread Pudding With Amaretto Sauce
|Stale sourdough bread slice/French bread||10 , torn into pieces|
|Skim milk||1 Quart, heated|
|Evaporated skim milk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Liquid butter buds||1⁄4 Cup (4 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Sugar/1/2 cup sugar + 6 packets sweet 'n low||1 Cup (16 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Preheat oven to 350° F.
In a large bowl, combine bread, skim milk, and evaporated skim milk.
In a medium bowl, beat Egg Beaters slightly adding sugar gradually.
Add to bread mixture.
Stir in vanilla, nutmeg, cinnamon, liquid Butter Buds, and raisins.
Pour into a shallow, 2-qt.baking dish that has been sprayed with a non-fat cooking spray.
Set the baking dish into a larger shallow pan.
Pour hot water into larger pan to depth of 1 -inch.
Bake 1 hour, or until knife inserted in center comes out clean.
Serve warm, with Amaretto Sauce.
Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually.
Stir in skim milk and vanilla.
Cook over low heat stirring until mixture boils.
In a small bowl, blend cornstarch and water until smooth.
Stir into hot mixture.
Cook, stirring, until thickened.
Remove from heat, and stir in Amaretto.