Bread and Butter Pudding With Butterscotch Sauce (Lighter)
- Ready In:
- 1 tablespoon butter, melted (optional) or 1 tablespoon I Can't Believe It's Not Butter! Spray (optional)
- 2 slices sourdough bread or 2 slices whole wheat sourdough bread
- 1 egg
- 1 -2 tablespoon Splenda granular
- 1⁄2 cup 1% low-fat milk or 1/2 cup nonfat milk
- 1⁄2 teaspoon rum extract or 1/2 teaspoon vanilla extract
- 1⁄4 teaspoon orange zest
- 1 -2 tablespoon semi-sweet chocolate chips (optional)
- 1 teaspoon Splenda brown sugar blend (optional) or 1 teaspoon Splenda granular (optional)
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 tablespoons Splenda brown sugar blend
- 1 pinch salt
- 1 pinch cream of tartar
- 1⁄2 teaspoon cornstarch
- 3 tablespoons fat-free evaporated milk
- 1 tablespoon butter
- 1⁄4 teaspoon vanilla
- Cool Whip Lite, to top (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Grease two 1-cup ramekins.
- Brush melted butter onto bread slices. Cut them into small cubes. Put aside.
- In a medium bowl, whisk egg and Splenda together until pale.
- Whisk in milk, extract, and zest until well combined.
- Stir in bread cubes and chocolate chips until most of the liquid is absorbed.
- Spoon into 2 prepared ramekins.
- Mix together brown sugar Splenda, cinnamon and nutmeg.
- Sprinkle over the pudding tops.
- Place pudding ramekins into a small baking dish filled halfway with hot water so that they are each surrounded by the water.
- Bake in preheated oven for 50 minutes.
- In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch.
- Slowly stir in evaporated milk and put 1 tbsp of butter in it.
- Microwave on high for 3 minutes.
- Stir in vanilla.
- Reheat if made ahead.
- Drizzle hot sauce over puddings.
- Top with a dollop of Cool Whip Lite, if desired.
Questions & Replies
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Since I have 'measuring spoons' that include 'tad,' 'smidgen' & 'pinch,' I think I should also have those for 'scant teaspoon' or 'GENEROUS 1/4 teaspoon,' as well! Still, I managed to get through this recipe with only a minor addition ~ I used a VERY GENEROUS 1/4 teaspoon of orange zest in the pudding! Long story short, I used a whole wheat sourdough & ended up with an OUTSTANDING PUDDING! Thanks for sharing a great recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]
What a joy this was! Neither of us had Bread&Butter pudding before, so I decided this lazy (for us!) Sunday to work on this in the morning. Perfect day for it too, as it is cloudy, dreary, and slightly cold. I had a bit of ~Nimz's~ Recipe #157517 left so this fit the bill perfectly. We also used skim milk exclusively and Splenda so this couldn't of been easier. I did "smear" the bottom of the ramekin with melted butter though. I could hardly stop eating this wonderful delight, I am not sure there was enough of the Butterscotch Sauce, as I was being (slightly!) piggish, and kept tasting it, so what was left actually made it to Dennis' ramekin full of delicious pudding/bread/chocolate chips. I used mini chocolate chips, and vanilla extract, with a sliced banana on top after the pudding was done baking in the oven, and this sorta made the banana creamy? topped with the Butterscotch this made an outstanding treat. We will make this again, and again. I am so glad you posted this, Engrossed. It was YumM-OOO!
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I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.