Instructions: Brush melted butter on one side of French bread slices and place bread, buttered side up, on a baking sheet. Bake bread at 350 degrees for 10 minutes or until lightly toasted. Cut bread into 1/2 inch cubes and set aside.

Combine raisins and whiskey in a small bowl. Cover and let stand 10 minutes or until soft. Do not drain.

Combine low-fat milk, sugar, vanilla, evaporated milk and eggs in a large bowl. Stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten. Let stand 15 minutes.

Spoon bread mixture into a 13-by-9 inch baking dish coated with cooking spray. Combine cinnamon and 1 tablespoon sugar. Sprinkle over pudding.

Bake at 350 degrees for 35 minutes or until set. Serve warm with caramel whiskey sauce (recipe follows).

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