Bread Pudding with Bourbon Sauce (lighter recipe)

 

2

cups fat-free (skim) milk

2

tablespoons margarine

1/2

cup sugar

1

teaspoon ground cinnamon or ground nutmeg

1/4

teaspoon salt

1

egg

2

egg whites

6

cups dry bread cubes (8 slices)

1/2

cup raisins, if desired

1

cup fat-free caramel sauce

1

tablespoon bourbon or 1 teaspoon brandy extract

• 1 Heat oven to 350ºF. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
• 2 In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• 3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• 4 In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.