1 lb french bread loaf --
1 unsliced
2 cup skim milk
1/2 cup firmly packed brown sugar
1/4 cup bourbon
1 1/2 teaspoon vanilla extract
2 eggs
2/3 cup golden raisins
1 vegetable cooking spray
1/2 cup fat-free butterscotch
1 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 bre= ad 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 l= arge 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. Uncove= r and bake an additional 25 minutes or until pudding is set. : = Pour syrup into a small microwave-safe bow= l. Microwave at HIGH 30 seconds or until warm. Serve syrup with bread pud= ding. 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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