• 3 large

  eggs

  see savings

  
• 2 large

  egg whites

  see savings

  
• 1 cup

  skim milk

  see savings

  
• 3/4 cup

  maple syrup

  see savings

  
• 1 teaspoon

  vanilla extract

  see savings

  
• 1 1/2 teaspoons

  ground cinnamon

  see savings

  
• 1/8 teaspoon

  ground nutmeg

  see savings

  
• 5 cups

  cubed day-old whole-wheat sandwich bread (1-inch cubes)

  see savings

  
• 1/2 cup

  raisins

  see savings

  
• 1/2 cup

  dried cranberries

  see savings

  

• 1 cup

  light brown sugar

  see savings

  
• 1/4 cup

  bourbon

  see savings

  

1.

Preheat oven to 350 degrees F. Whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins, and dried cranberries, and let stand 5 minutes to allow bread to absorb custard.

2.

Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan. Bake 35 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.

3.

To make Whiskey Sauce: Combine sugar and 1/2 cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whiskey Sauce over Bread Pudding.