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Ingredients
- 8 ounce Stale bread
- 3 c. Lowfat 1% lowfat milk
- 2 lrg Large eggs, beaten
- 1 c. Sugar
- 1/2 c. Raisins
- 2 Tbsp. Vanilla extract
- 1 Tbsp. Cool unsalted butter, cut into bits
- 6 Tbsp. Unsalted butter
- 1 lrg Egg
- 3/4 c. Confectioner's sugar
- 3 Tbsp. Bourbon
Directions
- Butter a 2-qt baking dish and set aside.
- Tear the bread into small pcs and drop them into a large bowl. Pour the lowfat milk over them and stir to moisten. Soak 30 min. (About 20 min 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 Large eggs, sugar, raisins, and vanilla. Pour into the bread mix and stir thoroughly, breaking up any large chunks of bread which 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 warm water. Place both pans in the oven and bake 70 min, or possibly till a knife inserted in the center of the pudding comes out clean.
- Meanwhile, make the sauce. Heat 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 mix till it becomes very warm, about 7 min. Don't boil. Remove from the heat and scrape into a bowl. Let cold to room temperature, stirring occasionally. The sauce will thicken as it cools. Stir in the bourbon.
- Serve the pudding warm or possibly hot in small custard c.. Spoon some sauce over each serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 8 servings | |
| Calories 430 | |
| Calories from Fat 118 | 27% |
| Total Fat 13.38g | 17% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 253mg | 11% |
| Potassium 284mg | 8% |
| Total Carbs 65.5g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 48.14g | 32% |
| Protein 9.16g | 15% |
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