Recipe - Lfreduced Sugar Bread Pudding

8 ounce Stale or toasted french type
bread, about (I use
sourdough toasted @ 200
degrees for 30 mins or so.
Yes, 8 ozs is not much!)
One half cup Granulated sugar
One half cup Sugar Twin Brown Sugar
substitute
13/16 Envelopes of Sweet and Low
2 One fourth cup Skim milk
1 One half cup Evaporated skim milk (comes
in 12 ounce can)
2 tablespoon Reduced fat margarine
One fourth cup Liquid Butter Buds (one
envelope, prepared)
4 tablespoon Nonfat cream cheese
6 Egg equivalent of whole eggs
(Egg Beaters, etc.)
One half teaspoon Cinnamon
1 pn (good) of nutmeg
1 tablespoon Vanilla
2 tablespoon Bourbon (or any good liquor)
One half cup Raisins
1 Apple, minced into small
pieces

As a weekend, recreational bread baker, I'm always looking for good ways to
use up excess, maybe even stale, bread. The birds can only eat so much! I'm
also on a continual quest for low fat, low sugar foods that taste good.
This is my best adaptation yet of a rich New Orleans bread pudding, with
thanks to Ruth Fertel of Ruth's Chris' fame, and her grandmother, for the
original.

In a large bowl, combine the sugars, and Sweet and Low. Place the milks,
margarine, cream cheese, Butter Buds, and half the sugars into a large
sauce pan over med heat and bring to a boil while wisking (watch it or it
will scorch easily). Add eggs, spices, bourbon, and vanilla to the
remaining sugar, and wisk til well mixed.

When the milk has boiled, remove from heat and immediately drizzle into the
egg mixture while wisking all. When this mixture is well incorporated, add
the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks
up some of the liquid.

Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding
into the pan, and bake in center of top shelf for 45 mins, or until top is
browned and middle tests "set" (knife inserted into center comes out
clean).

This pudding will appear "soupy" prior to baking, and you will be tempted
to add more bread. Try it this way first, and I think you will avoid making
a dry pudding. Serve with a nofat topping.

Makes 6 servings Posted to Digest breadbakers.v097.n030 by John Murren
jemurr@open.org on Apr 7, 1997