Bread and Butter Pudding with Butterscotch Sauce Lighter
Indulge in a guilt-free twist on a classic dessert with this Bread and Butter Pudding with Butterscotch Sauce Lighter. Made with wholesome whole grain bread and skim milk, this lightened-up version cuts back on calories while delivering all the comforting flavors you crave. Layers of buttery, custard-soaked bread are baked to golden perfection, studded with plump raisins, and infused with warming cinnamon and vanilla. To top it off, a luscious butterscotch sauce made with brown sugar and light cream adds a silky, decadent touch without weighing you down. This easy-to-make dessert comes together in just 50 minutes and is perfect for family gatherings or cozy weeknight treats. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 6 slices Whole grain bread slices (stale)
- 2 tablespoons Unsalted butter (softened)
- 2 cups Skim milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 3 tablespoons Granulated sugar
- 0.25 cup Raisins or sultanas
- 1 as needed Cooking spray or butter (for greasing)
- 0.25 cup Brown sugar
- 0.5 cup Light cream or half-and-half
- 1 teaspoon Cornstarch
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with cooking spray or butter.
Spread softened butter on one side of each bread slice. Cut each slice into triangles and arrange them in the baking dish, slightly overlapping. Sprinkle the raisins or sultanas between the bread layers.
In a mixing bowl, whisk together the skim milk, eggs, vanilla extract, cinnamon, and granulated sugar until well combined. Pour this mixture evenly over the bread slices, ensuring all pieces are soaked.
Let the bread sit for 10 minutes to absorb the custard mixture.
Place the baking dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the custard is set.
While the pudding is baking, prepare the butterscotch sauce. In a small saucepan, combine brown sugar, light cream, and cornstarch. Cook over medium heat, whisking continuously, until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the butter until melted and smooth.
Once the bread and butter pudding is done, remove it from the oven and allow it to cool slightly.
Serve warm with a drizzle of butterscotch sauce on top. Enjoy!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 133.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 1073 mg | 83% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
