BREAD PUDDING WITH PEACHES AND BOURBON SAUCE

Bread Pudding with Peaches and Bourbon Sauce image

Grace your dinner table with this show-stopping dessert. It's the perfect end to a southern meal.

Yield serves 8, 1/2 pudding and 1/4 cup sauce per serving

Number Of Ingredients 12

Ingredients

Butter-flavor cooking spray
2 tablespoons light tub margarine
8 1/2-inch slices baguette-style French bread (about 3 ounces)
1/2 teaspoon ground cinnamon
20 ounces frozen unsweetened sliced peaches, thawed, or peeled, sliced fresh peaches (about 3 medium)
2 tablespoons dried unsweetened cherries, raisins, or dried blueberries (optional)
1/2 cup egg substitute
1 cup fat-free milk
1/4 to 1/2 cup sugar (depending on sweetness of the peaches)
1 cup fat-free milk
1/2 small package (4-serving size) fat-free, sugar-free vanilla cook-and-serve pudding mix (about 4 1/2 tablespoons)
1 tablespoon bourbon or rum or 1/4 teaspoon rum flavoring

Steps:

Preheat the oven to 350°F. Lightly spray eight 6-ounce glass or porcelain custard cups or a 9-inch square metal baking pan with cooking spray. If using custard cups, set on a baking sheet.
Spread a thin layer of margarine on one side of each bread slice. Sprinkle with the cinnamon. Cut into 1/2-inch cubes. Put the cubes in the custard cups. Top with the peaches, then the cherries.
In a medium bowl, whisk together the egg substitute, 1 cup milk, and sugar. Pour into the custard cups. Leave the custard cups on the baking sheet.
Bake for 30 to 35 minutes, or until the center of the pudding is set. (Bake for the same amount of time if using the baking pan, but don't set it on the baking sheet.)
About 10 minutes before the pudding is done, make the sauce. Put the remaining 1 cup milk and pudding mix in a medium saucepan. Whisk together for 30 to 60 seconds, or until well blended. Bring to a boil over medium-high heat, 2 to 3 minutes, whisking occasionally.
Reduce the heat to medium low. Whisk in the bourbon. Cook for 1 to 2 minutes, or until almost the desired consistency. (The sauce will thicken more as it stands.) Keep the sauce warm over low heat until the pudding is done.
Spoon the sauce over the pudding. If you prefer, spoon the sauce onto dessert plates. Slide a small, thin spatula around the sides of the custard cups, remove the puddings with a spoon, and place them on the sauce.
(Per Serving)
Calories: 135
Total Fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 1mg
Sodium: 176mg
Carbohydrates: 24g
Fiber: 1g
Sugars: 16g
Protein: 5g
Dietary Exchanges
1 1/2 Carbohydrate
1/2 Lean Meat