Title: Cinnamon Bread Pudding with Whiskey Sauce
Categories: Diet Dessert Bread Sauce
Yield: 8 Servings

BREAD PUDDING
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
WHISKEY SAUCE
1	c	Sugar
1	c	Water
1/4	c	Whiskey
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

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120

previous

next