Bourbon Bread Pudding

Day-old toasted bread cubes work best, absorbing plenty of the custard.

Yield: 16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)

Ingredients

• Pudding:
• 2  tablespoons  butter, softened
• 4  cups  fat-free milk
• 9  cups  (1/2-inch) cubed French bread
• 2  cups  sugar
• 2  teaspoons  vanilla extract
• 4  large egg whites
• 1  large egg
• 1/2  cup  raisins
• 
  Sauce:
• 3/4  cup  sugar
• 6  tablespoons  butter
• 1  large egg
• 1/4  cup  bourbon

Preparation

Preheat oven to 350°.

To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.

Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.

Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.

To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.

Nutritional Information

Calories:

294 (21% from fat)

Fat:

6.9g (sat 3.8g,mono 1.7g,poly 0.3g)

Protein:

5.6g

Carbohydrate:

52g

Fiber:

0.7g

Cholesterol:

43mg

Iron:

0.8mg

Sodium:

224mg

Calcium:

96mg