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Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce

Yield 16 servings (serving size: 1/2 cup pudding and 2 tablespoons apricot-whiskey sauce)

Ingredients

  • 20 to 22 (1/2-ounce) slices day-old French bread (about 1/2 inch thick), crusts removed
  • Butter-flavored cooking spray
  • 1 cup sugar, divided
  • 1/2 cup golden raisins
  • 3 large eggs
  • 4 large egg whites
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 cups 2% low-fat milk
  • 1 cup evaporated skim milk
  • 1/3 cup whiskey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Apricot-Whiskey Sauce

Nutrition Information

  • calories 268
  • caloriesfromfat 9 %
  • fat 2.7 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 0.4 g
  • protein 7.3 g
  • carbohydrate 55.2 g
  • fiber 1 g
  • cholesterol 47 mg
  • iron 0.9 mg
  • sodium 230 mg
  • calcium 144 mg

How to Make It

  1. 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.

  2. Combine 1/2 cup sugar, eggs, and next 7 ingredients (eggs through vanilla); stir with a whisk until well-blended. Pour milk mixture over bread. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce.