The much prophesied 50 degree weather has not materialized. It is still quite cold. And there is a hellish new form of precipitation pouring from the sky – grauple. At least that’s what the weather people called it. Grauple is small, hard, icy snow pellets that can fall in a “shower” – it is snowflakes that have partially melted and refrozen. It hurts when it hits you, if you happen to have been innocently going to the bank when it began to grauple.
So there is a need for yet more comfort food. I also needed to use up more leftovers, namely the Irish Soda Bread, which is now quite stale but still has almost half a bread left.
Irish Whiskey Bread Pudding
5 cups stale (or toasted) Irish soda bread or raisin bread
1 cup fat free milk
1 cup fat free half and half (or use 2 cups of fat free milk if you don’t have fat free half and half)
½ cup firmly packed brown sugar
¼ cup Irish whiskey
1½ teaspoons vanilla extract
½ cup egg substitute
1/3 cup regular or golden raisins (optional)
Cooking spray
Cut bread into ½ inch squares. Combine skim milk, fat free half and half, brown sugar, whiskey, vanilla extract, and egg substitute in a large bowl; stir well. Add bread cubes and raisins; toss gently. Cover and chill 45 minutes.
Preheat oven to 350. Spoon mixture into a 9-inch square baking dish coated with cooking spray. Cover and bake for 30 minutes. Uncover and bake an additional 25 minutes or until pudding is set. Makes 6 servings with about 2.3 grams of fat/serving. This bread pudding was actually better than the bread. It made me want to snuggle under the down blanket and forget about the weather, which I did.
And yes, that’s whipped cream on the bread pudding. Remember, you can have whipped cream if you weigh it to count the fat grams.
The Perpetual Feast 
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