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Bread Pudding With Amaretto Sauce

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  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
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Liquid butter buds 1⁄4 Cup (4 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Egg beaters 3
  Sugar/1/2 cup sugar + 6 packets sweet 'n low 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Amaretto/Brandy 3 Tablespoon

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.
Blend well.
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.

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Bread Pudding With Amaretto Sauce Recipe