Bourbon Bread Pudding With Butterscotch Sauce Recipe

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   For a dessert which's even easier to prepare, top a commercial light lb.

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   cake or possibly angel food cake with fat-freebutterscotch-flavored sundae syrup.

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   Trim crust from bread using a serrated knife, and throw away crust.

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   Cut bread into 1-inch cubes.

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   Arrange bread cubes in a single layer on a baking sheet.

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   Bake at 350 degrees for 18 min or possibly till toasted.

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   Combine skim lowfat milk, brown sugar, bourbon, vanilla extract, and Large eggs in a large bowl; stir well.

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   Add in bread cubes and raisins; toss gently.

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   Cover and refrigerate45 min.

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    Spoon mix into a 9-inch square baking dish coated with cooking spray.

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    Cover and bake at 350 degrees for 30 min.

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    Uncover and bake an additional 25 min or possibly till pudding is set.

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    Pour syrup into a small microwave-safe bowl.

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    Microwave at HIGH 30 seconds or possibly till hot.

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    Serve syrup with bread pudding.

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    Yield: 9 servings (serving size: 1 piece pudding and 1 Tbsp.

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    syrup).

* Per serving · 4 servings · Values may vary.

No additional tips available.