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Title: Bread Pudding with Amaretto Sauce Categories: None Yield: 1 Servings 10 sl Day-old sourdough or French -bread; torn in pieces 1 qt Skim milk; heated 1 c Evaporated skim milk 4 Egg Beaters; (1 cup) 1 c Sugar;, (or 1/2 cup sugar + -6 packets Sweet 'n Low) 1 ts Vanilla 1/2 ts Nutmeg 1 ts Cinnamon 1/4 c Liquid Butter Buds 1/2 c Seedless raisins -------------------------------AMARETTO SAUCE------------------------------- 3 Egg Beaters; (3/4 cup) 1 c Sugar;, (or 1/2 cup sugar + -6 packets Sweet 'N Low) 1 ts Vanilla 1 1/2 c Skim milk 1 tb Cornstarch 1/4 c Water 3 tb Amaretto liqueur; or brandy Preheat oven to 350 degrees. In a large bowl, combine bread, skim milk, and evaporated skim milk. In a medium bowl, beat Egg Beaters slightly adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, liquid Butter Buds, and raisins. Pour into a shallow, 2 quart baking dish that has been sprayed with a non-fat cooking spray. Set the baking dish into a larger shallow pan. Pour hot water into larger pan to depth of 1 inch. Bake 1 hour, or until knife inserted in center comes out clean. Serve warm, with Amaretto Sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla. Blend well. Cook over low heat stirring until mixture boils. In a small bowl, blend cornstarch and water until smooth. Stir into hot mixture. Cook stirring, until thickened. Remove from heat, and stir in Amaretto. Serve slightly warm. Makes 2 cups. Calories Per Serving: 222 (all sugar) Calories Per Serving: 177 (1/2 Sweet 'n Low Source: Butter Busters Cookbook Posted to recipelu-digest Volume 01 Number 524 by "Noreen Welsh" |