Bourbon Bread Pudding with Butterscotch Sauce

Ingredients

• 0.3 cup bourbon 
• 16 ounce un bread french
• 0.5 cup firmly brown sugar packed
• 0.5 cup sundae syrup fat-free butterscotch-flavored
• 2  eggs 
• 0.7 cup golden raisins 
• 2 cups skim milk 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• microwave
• serrated knife

Directions

1. Trim crust from bread using a serrated knife, and discard crust.
2. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet.
3. Bake at 350 for 18 minutes or until toasted.
4. Combine skim milk, brown sugar, bourbon, vanilla extract, and eggs in a large bowl; stir well.
5. Add bread cubes and raisins; toss gently. Cover and chill 45 minutes.
6. Spoon mixture into a 9-inch square baking dish coated with cooking spray. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 25 minutes or until pudding is set.
7. Pour syrup into a small microwave-safe bowl. Microwave at HIGH 30 seconds or until warm.
8. Serve syrup with bread pudding.