Bread And Butter Pudding With Butterscotch Sauce (Lighter) - cooking recipe

Ingredients

Pudding
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)
Topping
1 teaspoon Splenda brown sugar blend (optional) or 1 teaspoon Splenda granular (optional)
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Butterscotch Sauce
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
To Serve
Cool Whip Lite, to top (optional)

Preparation

Pudding:
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.
Topping:
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.
Butterscotch Sauce:
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.
To Serve:
Drizzle hot sauce over puddings.
Top with a dollop of Cool Whip Lite, if desired.