Bread Pudding with Whiskey Sauce Recipe
Ingredients
| Skim milk | 2 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| Ground cinnamon | 1 1/4 Teaspoon | |
| Ground nutmeg | 3/4 Teaspoon | |
| Vanilla extract | 1 1/2 Teaspoon | |
| French bread | 5 Cup (16 tbs) | |
| Raisins | 1/3 Cup (16 tbs) | |
| Butter-flavored vegetable cooking spray | ||
| Whiskey Sauce | ||
Directions
Combine first 6 ingredients in a large bowl; stir well with a wire whisk.
Add bread cubes and raisins; stir well.
Spoon mixture into 6 (6-ounce) ovenproof ramekins or custard cups coated with cooking spray.
Place ramekins in a 13- x 9- x 2-inch baking dish; add hot water to pan to a depth of 1 inch.
Bake at 350° for 25 minutes or until knife inserted in center comes out clean.
Remove ramekins from water.
Spoon 2 tablespoons Whiskey Sauce over each serving.
Add bread cubes and raisins; stir well.
Spoon mixture into 6 (6-ounce) ovenproof ramekins or custard cups coated with cooking spray.
Place ramekins in a 13- x 9- x 2-inch baking dish; add hot water to pan to a depth of 1 inch.
Bake at 350° for 25 minutes or until knife inserted in center comes out clean.
Remove ramekins from water.
Spoon 2 tablespoons Whiskey Sauce over each serving.
Chef
