Bread Pudding with Whiskey Sauce
|Skim milk||2 Cup (32 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|French bread cubes||5 Cup (80 tbs) (1/2 Inch Pieces)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Butter flavored vegetable cooking spray||1 Tablespoon|
|Whiskey sauce||1⁄2 Cup (8 tbs)|
Combine first 6 ingredients in a large bowl; stir well with a wire whisk.
Add bread cubes and raisins; stir well.
Spoon mixture into 6 (6-ounce) ovenproof ramekins or custard cups coated with cooking spray.
Place ramekins in a 13- x 9- x 2-inch baking dish; add hot water to pan to a depth of 1 inch.
Bake at 350° for 25 minutes or until knife inserted in center comes out clean.
Remove ramekins from water.
Spoon 2 tablespoons Whiskey Sauce over each serving.