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Butterscotch Raisin Bread Pudding

By: jdorrance  
"This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping."

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (1)

Rate/Review | 502 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 1 - 8x8 inch dish
 

Ingredients

  • 1 cup butterscotch topping
  • 2 eggs
  • 1 cup nonfat evaporated milk
  • 2 cups French bread cubes
  • 1/3 cup golden raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
  3. Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 233 | Total Fat: 2.2g | Cholesterol: 55mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by Ann 
This was fair at best. Rather bland. Needs lots of extras to work. Rum definetly would have... MORE

 
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