Light Amaretto Bread Pudding uses French bread baked with low fat milk, egg whites, sugar, and almond and vanilla extracts.
1 16-ounce loaf French bread
1 quart 1 percent low-fat milk
1 tablespoon unsalted butter
3 egg whites
1 cup sugar
2 tablespoons almond extract
1 teaspoon vanilla extract
1/3 cup sliced almonds, toasted
3/4 cup golden raisins, optional
2 tablespoons unsalted butter
1/4 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon cornstarch
4 tablespoons amaretto liqueur
Break up bread into small pieces. Place in a medium bowl and cover with 1 percent low-fat milk.
Preheat oven to 325 degrees. Grease a 9-by-13-inch baking dish with the butter. In a small bowl, beat together egg, egg whites, sugar and extracts. Stir into bread mixture. Gently fold almonds and raisins, if using, into bread mixture.
Spread bread mixture evenly in baking dish. Set on middle rack in oven and bake for 1 hour or until lightly golden. Cool.
For sauce, stir together butter, buttermilk and sugar over very low heat in a small saucepan. Continue stirring until sugar is dissolved and butter is melted. Combine cornstarch with amaretto, stirring until cornstarch is completely dissolved. Add to butter mixture, increase heat to medium and stir until mixture boils and thickens slightly.
To serve, cut the bread pudding into squares and spoon a scant tablespoon of sauce over each serving.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 324; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 30mg; Sodium: 92mg; Carbohydrates: 53g; Fiber: 1g; Protein: 8g
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