Cinnamon Bread Pudding with Whiskey Sauce

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Bread pudding[edit]

Whiskey sauce[edit]


  1. Preheat oven to 375°F.
  2. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish.
  3. Combine bread cubes and raisins in buttered dish.
  4. In medium bowl, combine eggs, egg whites and ¾ cup sugar; beat well.
  5. Add hot milk.
  6. Mix well.
  7. Pour mixture over bread and raisins; let stand 5 minutes.
  8. Stir gently and bake for 25-35 minutes or until liquid is absorbed.
  9. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
  10. Bring to a boil and boil for 5 minutes.
  11. Remove from heat; stir in whiskey.
  12. Cool to lukewarm.
  13. Stir in yogurt.
  14. Serve warm bread pudding with warm sauce.
  15. Tip: to substitute for whiskey, use ¼ cup water and 1 teaspoon brandy extract.

Nutritional information[edit]

Per serving:

  • Calories: 330
  • Dietary exchanges: 3 starches | 1 fruit | ½ fat