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BREAD PUDDING
8 oz Stale bread
3 c Lowfat 1% milk
2 lg Eggs, beaten
1 c Sugar
1/2 c Raisins
2 tb Vanilla extract
1 tb Cold unsalted butter, cut
-into bits
BOURBON SAUCE
6 tb Unsalted butter
1 lg Egg
3/4 c Confectioner’s sugar
3 tb Bourbon
Butter a 2-quart baking dish and set aside.
Tear the bread into small pieces and drop them into a large bowl. Pour the
milk over them and stir to moisten. Soak 30 minutes. (About 20 minutes
after beginning to soak the bread, preheat the oven to 350#161#F.) When
finished soaking, break up the bread into bits with a large spoon.
Beat together the eggs, sugar, raisins, and vanilla. Pour into the bread
mixture and stir thoroughly, breaking up any large chunks of bread that
surface. Scrape the pudding into the prepared baking dish, smooth the top,
and dot with butter. Place the baking dish in a large pan and fill the
outer pan halfway with hot water. Place both pans in the oven and bake 70
minutes, or until a knife inserted in the center of the pudding comes out
clean.
Meanwhile, make the sauce. Melt the butter in a double boiler. In a small
bowl, beat the egg and beat in the confectioner’s sugar. Stir into the
melted butter and whisk the mixture until it becomes very hot, about 7
minutes. Do not boil. Remove from the heat and scrape into a bowl. Let cool
to room temperature, stirring occasionally. The sauce will thicken as it
cools. Stir in the bourbon.
Serve the pudding hot or warm in small custard cups. Spoon some sauce over
each serving.
Nutr. Links: 0 0 0 0 0 0 0 1553 0 0 0 0 0
Per serving: 416 Calories; 14g Fat (31% calories from fat); 8g Protein; 62g
Carbohydrate; 100mg Cholesterol; 222mg Sodium
Yields
8 Servings
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