Bourbon Bread Pudding with Butterscotch Sauce is an easy Cajun adaptation of the American classic, using French bread. Simply delightful!
Bourbon Bread Pudding with Butterscotch Sauce

Bourbon Bread Pudding with Butterscotch Sauce
Prep time
Cook time
Total time
For a dessert that's even easier to prepare, top a commercial light pound cake or angel food cake with fat-free butterscotch-flavored sundae syrup.
Recipe type: Dessert
Cuisine: American
Serves: 9
  • 1 pound French bread loaf unsliced
  • 2 Cups skim milk
  • 1/2 Cup firmly packed brown sugar
  • 1/4 Cup Bourbon
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2/3 Cup golden raisins
  • unsalted butter, softened
  • 1/2 Cup Butterscotch Sauce Epicurus
  1. Trim crust from bread using a serrated knife, and discard crust. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 18 minutes or until toasted.
  2. Combine skim milk, brown sugar, Bourbon, vanilla extract, and eggs in a large bowl; stir well. Add bread cubes and raisins; toss gently.
  3. Cover and chill 45 minutes. Spoon mixture into a 9-inch square baking dish coated with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 25 minutes or until pudding is set.
  4. Cool the bread pudding and cut into 3-inch squares. Serve each square on a plate or in a bowl.
  5. Pour warm Butterscotch Sauce Epicurus over the bread pudding just before serving.
  6. Ice cream or whipped cream may accompany the bread pudding, if desired.
NUTRITIONAL INFORMATION: CALORIES 208 (10% from fat); PROTEIN 6g; FAT 2.2g (sat 0.6g, mono 0.7g, poly 0.9g); CARB 40.8g; FIBER 0.7g; CHOL 51mg; IRON 1.1mg; SODIUM 223mg; CALC 98mg

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