Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce
Yield: 16 Servings
20 sl French bread; cut 1/2 inch -thick --crusts removed butter flavored cooking -spray 1 c sugar; divided 1/2 c golden raisins 3 lg eggs 4 lg egg whites 1/2 ts ground nutmeg 1/4 ts salt 4 c 2% low-fat milk 1 c evaporated skim milk 1/3 c whiskey 2 ts vanilla 1/2 ts ground cinnamon --Apricot Whiskey Sauce-- 2 c apricot preserves 1/2 c water 1/3 c whiskey
Arrange one third of bread slices in a single layer in a 13 x 9 inch baking
dish coated with cooking spray. Coat bread lightly with cooking spray;
sprinkle with 2 tablespoons sugar and 1/4 cup raisins. Repeat procedure;
top with remaining bread slices. Sprinkle top layer with 2 tablespoons
sugar; coat with cooking spray.
Combine 1/2 cup sugar, eggs and next 7 ingredients (eggs through vanilla);
stir with a whisk until well-blended. Pour milk mixture over bread.
refrigerate overnight. combine remaining 2 tablespoons sugar and cinnamon;
sprinkle over pudding. Bake at 350 oF for 1 hour and 10 minutes or until
set. Serve warm. Drizzle with Apricot-Whiskey Sauce. Yield: 16 servings
(serving size 1/2 cup pudding and 2 tablespoons Apricot-Whiskey Sauce).
Apricot Whiskey Sauce:
Combine preserves and water in medium heavy saucepan. Bring to a boil;
1 minute. Strain mixture through a sieve into a medium bowl; stir in