Cinnamon bread pudding with whiskey sauce

8 servings

Ingredients

Quantity Ingredient
5 cups Cinnamon bread pieces (1\")
¼ cup Raisins or dried currants
2 Eggs
1 cup Sugar
1 cup Water
2 Egg whites
¾ cup Sugar
2½ cup Hot skim milk
¼ cup Whiskey
¼ cup Nonfat vanilla yogurt

Directions

BREAD PUDDING

WHISKEY SAUCE

1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish.

2. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and ¾ cup sugar; beat well. Add hot milk.

Mix well. Pour mixture over bread and raisins; let stand 5 minutes.

3. Stir gently and bake for 25-35 minutes or until liquid is absorbed.

4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt.

5. Serve warm bread pudding with warm sauce.

TIP: To substitute for whiskey, use ¼ cup water and 1 teaspoon brandy extract.

Per serving: dietary exchanges.. 3 starches, 1 fruit, ½ fat Calories per serving: 330

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

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