Cins Version Of The Sugar Free Bread Pudding With Whiskey Sauce Recipes

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"

Steps:

• 1. Directions for the Bread Pudding:
• 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
• 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
• 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
• 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
• 6. To make the sauce:
• 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
• 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
• 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

MY SUGAR FREE BREAD PUDDING W/RUM SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put dehydrated fruit into a small sauce pan with 1 1/2 cup of water. Simmer 20 minutes, until rehydrated.
• 3. Place cubed bread into large mixing bowl. Add the sugar, the cardamon and the cinnamon. Stir to mix (or use your hands). Pour milk over the cubes and mix well with a spatula. Drain the fruit and pour the fruit over the cubes. In a 2 cup measuring cup, melt the butter. Pour it over the cubed bread. Then measure the cup of heavy cream in the same cup. Add the eggs to the cream and mix thoroughly.
• 4. Pour the egg/cream mixture over the cubes and mix thoroughly. Be sure to press down on the bread to help it absorb the milk mixture.
• 5. Transfer the entire mixture into a 9x13 baking pan (I used glass). Bake for about 45 minutes (mixture will puff up).
• 6. Let pudding cool down a bit, but do serve it while still warm. If you must refrigerate any leftovers, just reheat in the microwave.
• 7. To make the sauce, over low heat stir together the splenda, brown sugar, butter, heavy cream and corn syrup. When the butter has melted, turn off the heat and let cool a few minutes. Then, add the vanilla and rum. Makes about 1 1/2 cups of sauce.
• 8. Serve the bread pudding with the warm rum sauce and enjoy!