Makes 9 servings Calories 190 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Brown Sugar Blend
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)
Nutrition Info Per Serving
Serving Size: ¾ cup bread pudding, 2 teaspoons sauce
Calories
190
Total Fat
5g
Saturated Fat
1.5g
Cholesterol
75mg
Sodium
160mg
Total Carbs
25g
Dietary Fiber
1g
Sugars
25g
Protein
5g
Instructions
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.)
