Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
20 to 22 (1/2-ounce) slices day-old french bread (about 1/2 inch thick), crusts removed |
butter-flavored cooking spray |
1 cup sugar, divided |
1/2 cup golden raisins |
3 large eggs |
4 large egg whites |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
4 cups 2% low-fat milk |
1 cup evaporated skim milk |
1/3 cup whiskey |
2 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
apricot-whiskey sauce |
Directions:
1. 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.
2. 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. Cover; refrigerate overnight. Combine remaining 2 tablespoons sugar and cinnamon; sprinkle over pudding. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm. Drizzle with Apricot-Whiskey Sauce.
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