{Skinny} Bread Pudding with Salted Caramel Sauce

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For Christmas, I decided to make bread pudding to take to Jason's family gathering. I'd never made it before and while it turned out well, the lack of sauce made it a bit dull. I decided to try it again but make a sauce this time. And just like magic, the Cooking Light magazine I got in the mail that day had a recipe for bread pudding WITH sauce!

This is a skinny version, as traditional bread pudding (understandably) has a load of calories in it. This recipe makes 8 servings at around 300 calories each. It was easy to throw together and delicious hot from the oven with the warm sauce. We both loved it!

(Just a note, this does have a distinct bourbon flavor so keep that in mind if you're not a fan)

{Skinny} Bread Pudding with Salted Caramel Sauce
For the bread pudding:
5 cups (1/2-inch) cubed French bread (about 8 ounces)
1 cup evaporated fat-free milk
3/4 cup 1% low-fat milk
1/3 cup granulated sugar
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs

For the sauce:
3/4 cup packed light brown sugar
3 tablespoons bourbon
1 tablespoon unsalted butter
6 tablespoons half-and-half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Cooking spray

Preheat oven to 350°.

To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

Spoon half of bread mixture into a 9 x 5 inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.