| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cyberealm, Low-cal, Desserts, Breads | 8 | Servings | |
INGREDIENTS
| 5 | c | Cinnamon bread pieces (1") |
| 1/4 | c | Raisins or dried currants |
| 2 | Eggs | |
| 2 | Egg whites | |
| 3/4 | c | Sugar |
| 2 1/2 | c | Hot skim milk |
| 1 | c | Sugar |
| 1 | c | Water |
| 1/4 | c | Whiskey |
| 1/4 | c | Nonfat vanilla yogurt |
INSTRUCTIONS
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 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 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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