Sugar-Free Bread Pudding with Whiskey Sauce
Ingredients
1 (20 ounce) loaf French bread
1 quart milk
3 egg
2 cups granular sucrolose
sweetener (such as Splenda®)
2 tablespoons vanilla
3 tablespoons margarine, melted
1 cup raisins
1 cup granular sucrolose
sweetener (such as Splenda®)
1 egg
1/2 cup margarine, melted
1/4 cup whiskey, or to taste
sauce creamy smooth.
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.
Directions to make Sugar-Free Bread Pudding with Whiskey Sauce ,
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13
inch baking dish.
Break bread into pieces, and place into a large bowl. Pour milk over
bread, and crush with your hands until well blended. Stir in 3 eggs,
2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until
evenly mixed. Transfer to the prepared pan.
Bake for 45 to 60 minutes in the preheated oven, or until very firm.
To make the sauce: In a medium bowl, cream together 1 cup
sweetener and 1 egg until smooth. Gradually mix in the melted
margarine, 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