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Butterscotch Raisin Bread Pudding

SUBMITTED BY: jdorrance

"This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  50 Min
Original recipe yield 1 - 8x8 inch dish

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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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Nutritional Information
Butterscotch Raisin Bread Pudding

Servings Per Recipe: 8

Amount Per Serving

Calories: 233

  • Total Fat: 2.2g
  • Cholesterol: 55mg
  • Sodium: 355mg
  • Total Carbs: 48.1g
  •     Dietary Fiber: 1.3g
  • Protein: 7g

VIEW DETAILED NUTRITION

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