2 cups skim milk
1/2 cup frozen egg substitute, thawed
1/3 cup firmly packed brown sugar
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
5 cups French bread, torn into bite-sized pieces
1/3 cup raisins
Nonstick cooking spray

Whiskey Sauce:
1/2 cup plus 1 tablespoon water
1 tablespoon plus 1 teaspoon sugar
2 tablespoons whiskey
2 teaspoon cornstarch
2 teaspoons reduced-calorie margarine

Pudding: Combine first 6 ingredients in a large bowl using a wire whisk. Add bread pieces and raisins and stir well. Spoon mixture into 6 ovenproof containers or 1 large ovenproof casserole dish. Place baking containers in a larger baking dish and fill with water to a 1-inch depth. Bake at 350 degrees for 25 minutes or until an inserted knife comes out clean. Remove from oven, spoon whiskey sauce over pudding and serve.

Sauce: Combine all ingredients in a small saucepan and cook over medium heat until mixture comes to boil, stirring constantly. Boil for 1 minute or until thickened and serve warm.

Makes 6 Servings
Serving Size: 1 individual cup (approx. 8 ounces)