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Bourbon Bread Pudding


Thursday, January 01, 2004
9 servings
Butter-flavored cooking spray6 slices fresh cinnamon-swirl or cinnamon-raisin bread, cut into 1-inch cubes
1 C. egg substitute
1 ¾ C. fat-free milk
1/3 C. sugar
3 T. bourbon, divided use
½ tsp. ground cinnamon
½ tsp. butter flavoring
½ C. fat-free caramel ice cream topping
Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking dish with butter-flavored cooking spray. Place bread cubes in baking dish. In a large mixing bowl, combine egg substitute, milk, sugar, 2 tablespoons bourbon, cinnamon and butter flavoring. Pour over bread cubes and press lightly with back of spoon to completely coat with egg mixture. Bake 40 minutes or until a knife inserted near center comes out clean. Cool slightly. Heat caramel topping and remaining bourbon in a small saucepan over medium-low heat until warm. Serve over warm bread pudding.
Nutrition Facts:
183 calories, 33g carbohydrate, 6g protein, 1.1g fat, 0.1g saturated fat, 1mg cholesterol, 1g dietary fiber, 189mg sodium
Adapted recipe by Chef Dennis Berno
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