New Orleans Bread Pudding

Prep Time: 10 Minutes      Cook Time: 30 Minutes

Yields:  8 Servings

Amount

Ingredients

1/4 Cup

Raisins

2 Tablespoons

1-1/4 Cups

1/2 Cup

1 Tablespoon

Vanilla extract

1/2 Teaspoon

Ground cinnamon

1/4 Teaspoon

Ground nutmeg

Dash

Kosher salt

10 Tablespoons

4-1/2 Cups

1/2 Cup

1/4 Cup

1/4 Cup

1/4 Cup

To prepare pudding

- Combine raisins and 2 tablespoons bourbon in a bowl. 

- Let stand 30 minutes. 

- Drain mixture in a sieve over a bowl, reserving liquid.

- Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl stirring well with a whisk. 

- Add bread, tossing gently to coat.

- Spoon mixture into an 8 inch square baking dish coated with cooking spray.  

- Sprinkle evenly with raisins, pressing gently into bread mixture. 

- Cover with plastic wrap.

- Chill 30 minutes or up to 4 hours.

- Preheat oven to 350 degrees. 

- Place dish in a 13 x 9 inch baking pan and cover with foil.

- Add hot water to pan the depth of an inch. 

- Bake uncovered at 350 degrees for 20 minutes. 

- Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

 To prepare sauce

- Combine 1/2 cup Splenda, corn syrup and margarine in a small sauce pan over medium heat. 

- Bring to a simmer, cook 1 minute stirring constantly.

- Remove from heat and stir in 1/4 cup bourbon. 

- Serve each bread pudding piece warm with about 1 tablespoon sauce.

Nutrition per serving:  Calories 307;  Calories from fat 21;  Total fat 2g; Saturated fat 0g;  Cholesterol 167mg;  Sodium 593mg; Carbohydrate 47g; Fiber 3g;  Protein 23g

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