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| 2 | cups fat-free (skim) milk |
| 2 | tablespoons margarine |
| 1/2 | cup sugar |
| 1 | teaspoon ground cinnamon or ground nutmeg |
| 1/4 | teaspoon salt |
| 1 | egg |
| 2 | egg whites |
| 6 | cups dry bread cubes (8 slices) |
| 1/2 | cup raisins, if desired |
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| 1 | cup fat-free caramel sauce |
| 1 | tablespoon bourbon or 1 teaspoon brandy extract |
| 1. | Heat oven to 350ºF. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
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| 2. | In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep. |
| 3. | Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. |
| 4. | In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator. |
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| Remaining bourbon sauce (you’ll want to make plenty so you have leftovers) is perfect for drizzling over ice cream, pancakes, pound cakes, angel food and countless other desserts. It even makes a good dipping sauce for fresh fruit! |
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| A scoop of fat-free ice cream or frozen yogurt on the side makes this classic dessert even more divine. |
Nutrition Information:
320 ( 45 ); 5 g ( 1 g); 30 mg; 440 mg; 63 g ( 1 g); 7 g 6 %; 0%; 14 %; 6 %