Recipe - Cinnamon Bread Pudding With Whiskey Sauce

BREAD PUDDING
5 cup Cinnamon bread pieces (1")
One fourth cup Raisins or dried currants
2 Eggs
2 Egg whites
Three fourths cup Sugar
2 One half cup Hot skim milk

WHISKEY SAUCE
1 cup Sugar
1 cup Water
One fourth cup Whiskey
One fourth cup Nonfat vanilla yogurt

1. Preheat oven to 375F. Butter (or nonstick 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 Three fourths 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 2535 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 One fourth cup water and 1 teaspoon
brandy extract.

Per serving: dietary exchanges.. 3 starches, 1 fruit, One half 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
3157861120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip