Preparation / Directions:
1. Heat oven to 350°. 2. Heat milk and margarine in 2-quart saucepan
over medium heat until margarine is melted and milk is
hot. 3. Mix sugar, cinnamon, salt and egg plus egg whites in large
bowl with wire whisk until well blended. Stir in bread cubes and
raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart
casserole or square baking dish, 8x8x2 inches. Place casserole
in rectangular pan, 13x9x2 inches; pour boiling water into
rectangular pan until 1 inch deep. 4. Bake uncovered 40 to 45
minutes or until knife inserted 1 inch from edge of casserole comes
out clean. 5. Prepare Whiskey Sauce. Serve sauce over
warm bread pudding. Refrigerate any
remaining dessert.
Whiskey Sauce
1 T bourbon or 1 teaspoon brandy extract 1 C
fat-free caramel sauce
Stir bourbon into caramel sauce; heat
if desired.
*Spreads with at least 65% vegetable oil can be substituted.
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