Raisin Bread Pudding with Whiskey Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2/3 cup evaporated skimmed milk |
1/3 cup frozen egg substitute, thawed |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
3 (1-ounce) slices raisin bread, cut into 3/4-inch pieces |
vegetable cooking spray |
1 tablespoon sugar |
2 tablespoons bourbon |
1 tablespoon water |
2 teaspoons reduced-calorie margarine |
1 teaspoon cornstarch |
Directions:
1. Combine first 5 ingredients in a medium bowl, stirring well with a wire whisk. Add bread, stirring gently until bread is coated.
2. Spoon bread mixture evenly into 2 (6-ounce) custard cups coated with cooking spray. Place cups in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
3. Combine 1 tablespoon sugar and remaining ingredients in a small saucepan. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Spoon evenly over puddings. Serve warm.
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