Bread Pudding with Bourbon Sauce recipe

Makes: 8 servings

Bread Pudding
2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired

Bourbon Sauce
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

1. Heat oven to 350 degrees F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.

2. In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13 x 9-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 baking dish comes out clean.

4. In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Nutrition Information: 1 Serving: Calories 450 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 110mg; Sodium 430mg; Total Carbohydrate 56g (Dietary Fiber 0g, Sugars 43g); Protein 6g

Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Planned-Overs
Be sure to set aside a serving (or two) of this mouthwatering bread pudding so you can enjoy it for tomorrow’s breakfast!

Simplify
Eliminate an ingredient by using 8 slices of cinnamon-raisin bread and leaving out the 1/2 cup raisins.

Recipe and photograph provided courtesy of Betty Crocker 2009/TM General Mills.