Cinnamon Bread Pudding with Whiskey Sauce

Bread pudding

 * 5 cups cinnamon bread pieces (1")
 * ¼ cup raisins or dried currants
 * 2 eggs
 * 2 egg whites
 * ¾ cup sugar
 * 2½ cup hot skim milk

Whiskey sauce

 * 1 cup sugar
 * 1 cup water
 * ¼ cup whiskey
 * ¼ cup non-fat vanilla yogurt

Directions

 * 1) Preheat oven to 375°F.
 * 2) Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish.
 * 3) Combine bread cubes and raisins in buttered dish.
 * 4) In medium bowl, combine eggs, egg whites and ¾ cup sugar; beat well.
 * 5) Add hot milk.
 * 6) Mix well.
 * 7) Pour mixture over bread and raisins; let stand 5 minutes.
 * 8) Stir gently and bake for 25-35 minutes or until liquid is absorbed.
 * 9) Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
 * 10) Bring to a boil and boil for 5 minutes.
 * 11) Remove from heat; stir in whiskey.
 * 12) Cool to lukewarm.
 * 13) Stir in yogurt.
 * 14) Serve warm bread pudding with warm sauce.
 * 15) Tip: to substitute for whiskey, use ¼ cup water and 1 teaspoon brandy extract.

Nutritional information
Per serving:
 * Calories: 330
 * Dietary exchanges: 3 starches | 1 fruit | ½ fat