Cinnamon Bread Pudding With Whiskey Saucebread, dessert, low-cal ----BREAD PUDDING---- 5 cup cinnamon bread pieces (1) 1/4 cup raisins or dried currants 2 eggs 2 egg whites 3/4 cup sugar 2 1/2 cup hot skim milk ----WHISKEY SAUCE---- 1 cup sugar 1 cup water 1/4 cup whiskey 1/4 cup nonfat vanilla yogurt 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 3/4 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 1/4 cup water and 1 teaspoon brandy extract. |
