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Dessert: Irish Bread Pudding With Caramel-Whiskey Sauce

Source of Recipe

cooking light magazine


List of Ingredients

1/4 cup light butter melted
1 french bread baguette, cut 1" thick slices
1/2 cup raisins
1/4 cup Irish whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
12 ounces evaporated skim milk
2 large eggs lightly beaten
cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon

***CARAMEL-WHISKEY SAUCE***
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
1/2 cup -- 1/3 less-fat cream cheese
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk


Recipe

Preheat oven to 350ºF. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 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 1% milk and next 4 ingredients (1% milk through 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 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350ºF for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce. Yield: 12 servings. Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.

Caramel- Whiskey Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.Yield: 1 1/2 cups (serving size: 2 tablespoons). Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.