<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp reduced-calorie margarine</li>
<li>¾ cup water</li>
<li>5 cups French bread cubes (1 inch)</li>
<li>2 cups fat-free evaporated milk</li>
<li>1⁄2 cup egg substitute</li>
<li>1⁄3 cup brown sugar</li>
<li>¼ tsp ground cinnamon</li>
<li>1 tsp ground nutmeg</li>
<li>1½ tsp vanilla extract</li>
<li>1⁄3 cup raisins</li>
<li> Butter-flavored vegetable cooking spray</li>
<li>2 tbsp sugar</li>
<li>1 tbsp cornstarch</li>
<li>¼ cup whiskey</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 350 degrees F. Arrange bread cubes on a baking sheet and bake for five minutes or until toasted.</li>
<li>Meanwhile, combine milk, egg substitute, brown sugar, cinnamon, nutmeg and vanilla; beat with a wire whisk. Stir in bread and raisins. Spoon into eight 6-ounce custard cups coated with cooking spray. Place cups in a shallow pan and add hot water to pan to depth of 3⁄4 inch.</li>
<li>Bake at 350 degrees F for 30 minutes or until a knife inserted in center comes out clean.</li>
<li>For whiskey sauce: Combine sugar, cornstarch, margarine, water and whiskey in a saucepan and bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, for one minute. Serve warm over bread puddings.</li>
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