A wonderful chicken meal with a beautiful mushroom sauce that is juicy and tastes fresh. My mother’s method of combining the stock and flour before putting it in the pan ensures that the sauce will never have lumps in it. This is a foolproof approach that has worked successfully for me throughout the years.
Prep Time: | 5 mins |
Cook Time: | 20 mins |
Additional Time: | 25 mins |
Total Time: | 50 mins |
Servings: | 8 |
Yield: | 1 – 8×8 inch dish |
Ingredients
- 1 cup butterscotch topping
- 2 eggs
- 1 cup nonfat evaporated milk
- 2 cups French bread cubes
- ⅓ cup golden raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
- In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
- Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.
Nutrition Facts
Calories | 186 kcal |
Carbohydrate | 39 g |
Cholesterol | 48 mg |
Dietary Fiber | 1 g |
Protein | 6 g |
Saturated Fat | 1 g |
Sodium | 254 mg |
Sugars | 4 g |
Fat | 2 g |
Unsaturated Fat | 0 g |
Reviews
I enjoy this recipe. I just added rum extract and pecan to the recipe. and I made some salt pecan caramel to go on top. I will be making it again.
Made this for Christmas morning. I doubled it in a 9×13″ pan because it looked so yummy. I used regular raisins, added about 1 tsp Cinnamon, and used about 1/2 c whole milk in place of the rest of the nonfat evaporated milk (1 can=1 1/2 cups). It was excellent. I served it with a dollop of plain yogurt, which complemented the sweetness very nicely. Very quick and easy. What a wonderful way to start off Christmas Day! Thank you for the recipe.
This was fair at best. Rather bland. Needs lots of extras to work. Rum definetly would have helped some.