Butterscotch Raisin Bread Pudding Recipe

Recipesfull introduces to you: Popular Recipes. (Butterscotch Raisin Bread Pudding Recipe). This recipe is reduced in fat but sinfully delicious! I use butterscotch rum topping.

Brief

Prep 5 mins

Cook: 20 mins

Additional: 25 mins

Total: 50 mins

Servings: 8

Yield: 1 - 8x8 inch dish

Butterscotch Raisin Bread Pudding Recipe

Ingredients

1 cup butterscotch topping

2 eggs

1 cup nonfat evaporated milk

2 cups French bread cubes

⅓ cup golden raisins

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.

Step 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.

Step 3

Bake in preheated oven 20 minutes until heated through and set. Let cool 5 minutes before serving.

Nutritional Information

Butterscotch Raisin Bread Pudding Recipe

Servings Per Recipe:8

Calories: 185.6

% Daily Value *

Protein: 5.7g 12%

Carbohydrates: 39.4g 13%

Dietary Fiber: 0.7g 3%

Sugars: 4g

Fat: 1.5g 2%

Saturated Fat: 0.5g 3%

Cholesterol: 48.2mg 16%

Vitamin A Iu: 223.7IU 5%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.6mg 1%

Folate: 22.6mcg 6%

Calcium: 126.4mg 13%

Iron: 0.8mg 4%

Magnesium: 16.5mg 6%

Potassium: 190mg 5%

Sodium: 253.6mg 10%

Thiamin: 0.1mg 7%

Calories From Fat: 13.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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