Bourbon Bread Pudding With Butterscotch Sauce
|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)|
Preheat oven to 350°.
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.