Bourbon bread pudding with butterscotch sauce
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Bourbon bread pudding with butterscotch sauce
  Bourbon    Bread    Pudding    Butterscotch    Sauces  
Last updated 6/12/2012 1:09:52 AM. Recipe ID 36931. Report a problem with this recipe.
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      Title: Bourbon bread pudding with butterscotch sauce
 Categories: Puddings
      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 bread 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 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 degrees 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. Serve syrup with bread
  pudding. 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 




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Recipe ID 36931 (Apr 03, 2005)

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