- PUDDING
- 3 cups cubed cinnamon raisin whole wheat bread
- 3 large eggs
- Pinch of salt
- 1 1/2 cups whole milk
- 1/4 cup SPLENDA® Brown Sugar Blend
- 2 tablespoons trans-free margarine, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground nutmeg
- SAUCE
- 2 tablespoons honey
- 1/4 cup SPLENDA® Brown Sugar Blend
- 4 teaspoons whiskey
- Pinch of ground cinnamon
- To make pudding: Preheat oven to 325 degrees F. Coat an 8 8-inch baking dish with non-stick cooking spray. Set aside.
- Place bread cubes into prepared pan. Beat eggs with a whisk. Add salt, milk, SPLENDA(R) Brown Sugar Blend, margarine, vanilla, and nutmeg. Beat to blend. Pour evenly over bread cubes. Press bread with the back of a fork until bread absorbs liquid. Let stand 15 minutes at room temperature.
- Bake 35 to 40 minutes, or until risen and only slightly jiggly in center. If top is browning too fast during baking, cover lightly with a sheet of aluminum foil.
- To make sauce: While pudding is baking, place a small skillet over medium heat, and add honey, SPLENDA(R) 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. (Remember: It will become thicker as it cools.)
- To serve: Spoon warm pudding onto 9 dessert plates. Drizzle each with honey whiskey sauce.