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

Cin's Version of the

Provided by Straws Kitchen(*o *)

Time 55m

Number Of Ingredients 13

FOR THE BREAD PUDDING:
1 (20 ounce) loaf french bread (or a loaf of your homemade bread)
1 qt milk
3 egg
2 c granular splenda
2 Tbsp pure vanilla
3 Tbsp margarine, melted (i used butter)
1 c raisins (i omitted)
SAUCE:
1 c granular splenda
1 egg
1/2 c margarine, melted (i used butter)
1/4 c whiskey, or to taste

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.