BREAD PUDDING
5 c Cinnamon bread pieces (1″) 2 Egg whites
1/4 c Raisins or dried currants 3/4 c Sugar
2 Eggs 2 1/2 c Hot skim milk
WHISKEY SAUCE
1 c Sugar 1/4 c Whiskey
1 c Water 1/4 c 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.
Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per
serving: 330
Yields
8 servings