Cinnamon Raisin Bread Pudding with Honey Whiskey Sauce

• servings: 9 servings
• active time: 15 min
• total time: 1 hr

Ingredients

For the bread pudding:

3 cups cubed cinnamon raisin whole wheat bread

3 large eggs

1 ½ cups whole milk

¼ cup Splenda® Brown Sugar Blend

2 tablespoons trans fat free margarine, melted

2 teaspoons vanilla extract

Pinch of ground nutmeg

Pinch of salt

For the sauce:

¼ cup Splenda® Brown Sugar Blend

2 tablespoons honey

4 teaspoons whiskey

Pinch of ground cinnamon

¼ cup chopped pecans (optional)

Directions

To make bread pudding:

Preheat oven to 325°F. Spray an 8” baking dish with cooking spray.

Place bread cubes into prepared pan.

In a bowl, whisk eggs to blend. Add milk, Splenda Brown Sugar Blend, margarine, vanilla extract, nutmeg, and salt. Whisk to blend.

Pour evenly over bread cubes. Press bread with the back of a fork until it absorbs liquid. Let stand 15 minutes at room temperature.

Bake for 35–40 minutes, or until risen and only slightly jiggly in center. (If top is browning too fast during baking, cover lightly with aluminum foil.)

To make sauce:

While pudding is baking, place a small skillet over medium heat, and add honey, Splenda Brown Sugar Blend, whiskey, and cinnamon.

Cook, stirring, until warmed through, about 2 minutes.

Add 1 to 2 teaspoons water until sauce reaches desired consistency. (It will thicken as it cools.)

Spoon warm pudding onto dessert plates; drizzle with honey whiskey sauce.