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