-------------------------------BREAD PUDDING-------------------------------
      5 c  Cinnamon bread pieces (1")

    1/4 c  Raisins or dried currants

      2    Eggs

      2    Egg whites

    3/4 c  Sugar

  2 1/2 c  Hot skim milk

-------------------------------WHISKEY SAUCE-------------------------------
      1 c  Sugar

      1 c  Water

    1/4 c  Whiskey

    1/4 c  Nonfat vanilla yogurt

  1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart)

  baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium
  bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk.
  Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir
  gently and bake for 25-35 minutes or until liquid is absorbed. 4.
  Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well.
  Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey.
  Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm
  sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon
  brandy extract.