Instructions: * I use sourdough toasted @ 200 degrees for 30 mins or so. Yes, 8 ozs is not much!

In a large bowl, combine the sugars, and Sweet and Low. Place the milks, margarine, cream cheese, Butter Buds, and half the sugars into a large sauce pan over med heat and bring to a boil while whisking (watch it or it will scorch easily). Add eggs, spices, bourbon, and vanilla to the remaining sugar, and whisk til well mixed.

When the milk has boiled, remove from heat and immediately drizzle into the egg mixture while whisking all. When this mixture is well incorporated, add the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks up some of the liquid.

Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding into the pan, and bake in center of top shelf for 45 mins, or until top is browned and middle tests "set" (knife inserted into center comes out clean).

This pudding will appear "soupy" prior to baking, and you will be tempted to add more bread. Try it this way first, and I think you will avoid making a dry pudding. Serve with a no-fat topping.

Makes 6 servings

NOTES : As a weekend, recreational bread baker, Im always looking for good ways to use up excess, maybe even stale, bread. The birds can only eat so much! Im also on a continual quest for low fat, low sugar foods that taste good. This is my best adaptation yet of a rich New Orleans bread pudding, with thanks to Ruth Fertel of Ruths Chris fame, and her grandmother, for the original.

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