• 1 tbsp reduced-calorie margarine
  • ¾ cup water
  • 5 cups French bread cubes (1 inch)
  • 2 cups fat-free evaporated milk
  • 1⁄2 cup egg substitute
  • 1⁄3 cup brown sugar
  • ¼ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1½ tsp vanilla extract
  • 1⁄3 cup raisins
  • Butter-flavored vegetable cooking spray
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • ¼ cup whiskey


  1. Preheat oven to 350 degrees F. Arrange bread cubes on a baking sheet and bake for five minutes or until toasted.
  2. Meanwhile, combine milk, egg substitute, brown sugar, cinnamon, nutmeg and vanilla; beat with a wire whisk. Stir in bread and raisins. Spoon into eight 6-ounce custard cups coated with cooking spray. Place cups in a shallow pan and add hot water to pan to depth of 3⁄4 inch.
  3. Bake at 350 degrees F for 30 minutes or until a knife inserted in center comes out clean.
  4. For whiskey sauce: Combine sugar, cornstarch, margarine, water and whiskey in a saucepan and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for one minute. Serve warm over bread puddings.
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