Cinnamon Bread Pudding with Whiskey Sauce

-------------------------------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.