| 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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