• 3  large  eggs
• 2  large  egg whites
• 1  cup  skim milk
• 3/4  cup  maple syrup
• 1  teaspoon  vanilla extract
• 1 1/2  teaspoons  ground cinnamon
• 1/8  teaspoon  ground nutmeg
• 5  cups  cubed day-old whole-wheat sandwich bread (1-inch cubes)
• 1/2  cup  raisins
• 1/2  cup  dried cranberries

• 1  cup  light brown sugar
• 1/4  cup  bourbon

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.