Bread Pudding

• 4 cups cinnamon raisin bread cubes
• 1 (10-ounce) can non-fat sweetened condensed milk
• 1 cup egg substitute
• 2 tablespoons light butter, melted
• 1/2 cup raisins
• 2 tablespoons ground cinnamon
• 3/4 cup sugar substitute (recommended: Splenda)
• 2 tablespoons cornstarch
• 1/4 cup bourbon

1. Allow bread cubes to dry out overnight, or place in a 250 degree F oven until dried.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, combine sweetened condensed milk, egg substitute, butter, raisins, and cinnamon and whisk well.
4. Add bread cubes and stir to coat.
5. Pour mixture into a 2-quart casserole dish and bake until a knife comes out clean, about 45 minutes.
6. While bread pudding is baking, combine sugar substitute and cornstarch in a food processor until well combined; set aside.
7. Remove bread pudding from heat and pour bourbon over top.
8. Sprinkle the sugar mixture over top.
9. Let cool slightly and then cut into pieces.

cinnamon raisin bread cubes, non, egg substitute, light butter, raisins, ground cinnamon, sugar substitute, cornstarch, bourbon

Taken from www.foodnetwork.com/recipes/bread-pudding.html (may not work)