Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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

~ - - - - - - - - - - - - - - - - - =

Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb

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