Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce

Overnight Eggnog Bread Pudding With Apricot Whiskey Sauce
Yield: 16 Servings


 20 sl French bread; cut 1/2 inch
       --crusts removed
       butter flavored cooking
  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