| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | French | Puddings | 9 | Servings |
INGREDIENTS
| 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 | ||
| Pour syrup into a small microwave-safe bowl. |
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. 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: [email protected]
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