Here's a recipe from Cooking Light I think looks great. Just because it's 300 calories doesn't mean you can ignore all that sugar, but if you're going to have a dessert, this is a great option. So, now the only question is.....who wants to try some?
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- Bread pudding:
- 5 cups (1/2-inch) cubed French bread (about 8 ounces)
- 1 cup evaporated fat-free milk
- 3/4 cup 1% low-fat milk
- 1/3 cup granulated sugar
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 large eggs
- Sauce:
- 3/4 cup packed light brown sugar
- 3 tablespoons bourbon
- 1 tablespoon unsalted butter
- 6 tablespoons half-and-half, divided
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Cooking spray
Preparation:
- 1. Preheat oven to 350°.
- 2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
- 3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.
- 4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.
- 5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.
