Title: Cinnamon Bread Pudding with Whiskey Sauce
Categories: Cyberealm, Low-cal, Desserts, Breads
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

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