Raisin Bread Pudding with Whiskey Sauce

Oxmoor House
2 servings.


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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


Combine first 5 ingredients in a medium bowl, stirring well with a wire whisk. Add bread, stirring gently until bread is coated.

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.

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.

Created date

August 2009

Nutritional Information

Calories 282
Caloriesfromfat 13 %
Fat 4.1 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.2 g
Carbohydrate 48 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 352 mg
Calcium 0.0 mg