Ingredients
For the Bread Pudding:
3-1/2 cups McArthur skim milk
3/4 cup Domino sugar (or sugar substitute)
3/4 cup egg substitute (or 3 eggs, beaten)
1/2 cup Sun-Maid raisins (or other dried fruit–I actually prefer apple in this recipe, given the ingredients in the whiskey sauce)
2 tablespoons McCormick vanilla
1 teaspoon McCormick ground cinnamon
1 teaspoon Land O Lakes butter melted (or use butter flavoring)
About 5-1/2 to 6 cups of French bread or other dense bread cut into 3/4-inch cubes (or substitute bread cubes NON-SEASONED)
2 tablespoons butter or margarine melted (I used Land O’Lakes butter)
Cooking spray (e.g., Pam or Misto)
13″ x 9″ pan or baking dish
For the Whiskey Sauce:
1/4 cup Domino sugar
1/2 cup unsweetened Northland apple juice
1/4 cup bourbon whiskey or flavoring to match (I used some Maker’s Mark.)
2 tablespoons margarine or butter
1/8 teaspoon McCormick ground cinnamon
2/3 cup water
2-1/2 teaspoons Argo cornstarch
Instructions:
Bread pudding:
Combine milk, sugar, eggs or egg substitute, raisins, vanilla, cinnamon, butter or butter flavoring- mix everything thoroughly. Add the bread cubes and toss gently. Let the mixture stand for 1 hour before baking.
Heat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.
Add margarine or butter into the bread/milk mixture and toss gently. Spoon mixture into the prepared pan. Bake for 45 minutes or until pudding is set. It may look a little undone, but it will set up in the next 15 to 20 minutes after removing from the oven.
Serve warm or at room temperature. Cut into 12 squares – place on individual dessert plates. Top with whiskey sauce.
Whiskey sauce:
Combine sugar, apple juice, bourbon and margarine (or butter).
Cook over medium heat until sugar dissolves.
Combine water and cornstarch. Stir well and add to apple juice mixture.
Bring to a boil and cook stirring constantly for 1 minute
