Recipe courtesy of Juan Carlos Cruz
Bread Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 296 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 2 grams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 1 grams
- Total: 9 hr
- Prep: 15 min
- Inactive: 8 hr
- Cook: 45 min
Ingredients
4 cups cinnamon raisin bread cubes
1 (10-ounce) can non-fat sweetened condensed milk
1 cup egg substitute
2 tablespoons light butter, melted
1/2 cup raisins
2 tablespoons ground cinnamon
3/4 cup sugar substitute (recommended: Splenda)
2 tablespoons cornstarch
1/4 cup bourbon
Directions
- Allow bread cubes to dry out overnight, or place in a 250 degree F oven until dried.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine sweetened condensed milk, egg substitute, butter, raisins, and cinnamon and whisk well. Add bread cubes and stir to coat. Pour mixture into a 2-quart casserole dish and bake until a knife comes out clean, about 45 minutes.
- While bread pudding is baking, combine sugar substitute and cornstarch in a food processor until well combined; set aside. Remove bread pudding from heat and pour bourbon over top. Sprinkle the sugar mixture over top. Let cool slightly and then cut into pieces.