2 eggs, separated

2 eggs whites

Salt

1 1/2 C. whole milk

1/4 C. brown sugar

2 tsp. vanilla extract

2 tsp. better butter or trans-fat free spread, melted

1/8 tsp. ground nutmeg

3 C. cubed whole wheat bread

1/4 C. honey

2 tsp. whiskey

Ground cinnamon

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. Place the 4 egg whites and salt in the bowl of an electric mixer. Beat on low speed for about 1 minute, or until the whites are foamy. Increase the speed to high. Beat for about 1 minute, or until the whites hold soft peaks. In another bowl, beat the egg yolks with a fork. Add the milk, sugar, vanilla, Better Butter or spread, and nutmeg. Beat to blend. Add the bread. Press with the back of a fork until the bread absorbs the liquid. Gently pour into the bowl with the beaten whites. Fold to incorporate. Transfer to the prepared pan. Bake for about 35 minutes, or until risen and only slightly jiggly in the center. If the top is browning too fast, cover lightly with a sheet of aluminum foil. Meanwhile, in a microwaveable bowl, combine the honey, whiskey, and cinnamon. Microwave on high power for about 1 minute, or until bubbling. Whisk until smooth. Spoon the warm pudding onto dessert plates. Drizzle with the honey whiskey.

 

Yield: 9 servings

Calories: 130

Fat: 3.5g

Fiber: 1g