Post by marlaoh on Mar 13, 2004 8:11:15 GMT -6
Light Bread Pudding with Bourbon Sauce
1 ½ cups sugar divided into 1 cup and ½ cups plus 2 tablespoons
½ teaspoon cinnamon
¼ teaspoon fresh grated nutmeg
1 large egg and 2 whites lightly beaten
1 ½ cups fat free half and half
1 teaspoon pure vanilla extract
4 cups day old French or Italian bread with crusts removed cut into ½- inch cubes
6 large egg whites
1/8 teaspoon cream of tartar
Bourbon Sauce
1 cup fat free half and half
¼ cup sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons rum or bourbon
To make pudding preheat oven to 350. Spray a stick resistant or nonstick 8 x 8-inch baking pan with cooking spray and set aside.
In a large bowl combine 1 cup sugar with cinnamon and nutmeg whisk in egg and egg white, cream and vanilla. Add the bread to the milk mixture. Let stand for 5 minutes, stirring occasionally until bread has absorbed all of the liquid.
Spoon bread into prepared pan and smooth out top. Bake for 25 minutes or until set. Let cool slightly, then turn bread pudding out onto a cutting board chop coarsely.
Spray a 6 to 8 cup ramekin or soufflé dish with cooking spray and sprinkle it with 2 tablespoons sugar tapping out any excess. In a clean bowl using an electric mixer beat egg whites until frothy add cream of tartar then increase speed to high and beat whites until soft peaks form, gradually add ¼ cup sugar and continue beating until stiff and glossy.
Put half of the bread pudding into a medium bowl and fold in ¼ of the beaten egg whites until just combined. Spoon the mixture into prepared baking dish. Add remaining bread to bowl and combine with remain egg white mixture and spoon mixture into dish mounding it about 1-inch above the rim. Bake soufflé for 25 minutes or until golden and puffed.
Bourbon Sauce
Bring fat free half and half to gentle boil whisk in cornstarch and cook until slightly thickened, about 1 minute. Turn heat to low and whisk in sugar and bourbon continuing to cook for 1 more minutes. Remove from heat and set aside.
As soon as soufflé is done poke a hole in the center and pour ½ of the bourbon sauce into the soufflé. Serve the soufflé at once with additional sauce on the side. Yield: 8 servings each at approximately 255 calories; 1.5 grams total fat; 0.4 gram saturated fat; 27 milligrams cholesterol; 48 grams carbohydrate; 0.5 gram dietary fiber; 7.2 grams protein; 252 milligrams sodium.
1 ½ cups sugar divided into 1 cup and ½ cups plus 2 tablespoons
½ teaspoon cinnamon
¼ teaspoon fresh grated nutmeg
1 large egg and 2 whites lightly beaten
1 ½ cups fat free half and half
1 teaspoon pure vanilla extract
4 cups day old French or Italian bread with crusts removed cut into ½- inch cubes
6 large egg whites
1/8 teaspoon cream of tartar
Bourbon Sauce
1 cup fat free half and half
¼ cup sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 tablespoons rum or bourbon
To make pudding preheat oven to 350. Spray a stick resistant or nonstick 8 x 8-inch baking pan with cooking spray and set aside.
In a large bowl combine 1 cup sugar with cinnamon and nutmeg whisk in egg and egg white, cream and vanilla. Add the bread to the milk mixture. Let stand for 5 minutes, stirring occasionally until bread has absorbed all of the liquid.
Spoon bread into prepared pan and smooth out top. Bake for 25 minutes or until set. Let cool slightly, then turn bread pudding out onto a cutting board chop coarsely.
Spray a 6 to 8 cup ramekin or soufflé dish with cooking spray and sprinkle it with 2 tablespoons sugar tapping out any excess. In a clean bowl using an electric mixer beat egg whites until frothy add cream of tartar then increase speed to high and beat whites until soft peaks form, gradually add ¼ cup sugar and continue beating until stiff and glossy.
Put half of the bread pudding into a medium bowl and fold in ¼ of the beaten egg whites until just combined. Spoon the mixture into prepared baking dish. Add remaining bread to bowl and combine with remain egg white mixture and spoon mixture into dish mounding it about 1-inch above the rim. Bake soufflé for 25 minutes or until golden and puffed.
Bourbon Sauce
Bring fat free half and half to gentle boil whisk in cornstarch and cook until slightly thickened, about 1 minute. Turn heat to low and whisk in sugar and bourbon continuing to cook for 1 more minutes. Remove from heat and set aside.
As soon as soufflé is done poke a hole in the center and pour ½ of the bourbon sauce into the soufflé. Serve the soufflé at once with additional sauce on the side. Yield: 8 servings each at approximately 255 calories; 1.5 grams total fat; 0.4 gram saturated fat; 27 milligrams cholesterol; 48 grams carbohydrate; 0.5 gram dietary fiber; 7.2 grams protein; 252 milligrams sodium.