Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce
|Day old french bread slice||11 Ounce (22 In Number, 1/2 Ounce Each, 1/2 Inch Thick)|
|Butter flavored vegetable cooking spray||1|
|Sugar||1 Cup (16 tbs) (Divided)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Egg whites||4 Large|
|Ground nutmeg||1⁄2 Teaspoon|
|2% milk||4 Cup (64 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Whiskey||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Apricot whiskey sauce||2 Tablespoon|
Arrange one-third of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Coat bread lightly with cooking spray; sprinkle with 2 tablespoons sugar and 1/4 cup raisins.
Repeat procedure; top with remaining bread slices.
Sprinkle top layer with 2 tablespoons sugar; coat with cooking spray.
Combine 1/2 cup sugar, 3 eggs, and next 7 ingredients; stir with a whisk until well-blended.
Pour milk mixture over bread.
Cover and refrigerate overnight.
Preheat oven to 350° Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding.
Bake at 350° for 1 hour and 10 minutes or until set.