INGREDIENTS

INSTRUCTIONS

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
Posted to MC-Recipe Digest  V1 #170  Date: Sat, 27 Jul 1996 04:04:25
-0400  From: CarolAnnn@aol.com

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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 43.3mg
Sodium: 47.5mg
Potassium: 197.7mg
Carbohydrates: 32.4g
Fiber: <1g
Sugar: 21.1g
Protein: 3.6g