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5* Irish Bread Pudding w/ Caramel-Whiskey

Source of Recipe

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5* Irish Bread Pudding w/ Caramel-Whiskey Sauce

Cooking Light - March 1998
24 reviews rate this recipe 5 Stars!
12 servings (serving size: 1 (3-inch) square and 2 tablespoons sauce)

Bread pudding with whiskey sauce is a delicious dessert inspired by the flavors of the Emerald Isle. Serve for St. Patrick's Day or any other day you want to get in touch with your inner leprechaun.

Ingredients:
1/4 cup light butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-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
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
Caramel-Whiskey Sauce (below)

Preparation
Preheat oven to 350°.

Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° 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 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.

1/12 of recipe equals: Calories 362 (Calories from fat 17 %); Fat 6.7 g (Satfat 4 g, Monofat 2.1 g, Polyfat 0.6 g); Protein 8.1 g; Carbohydrate 66.7 g; Fiber 0.9 g; Cholesterol 57 mg; Sodium 269 mg


Caramel-Whiskey Sauce

Cooking Light - March 1998
10 reviews rate this recipe 4 of 5 stars.
1-1/2 cups (serving size: 2 tablespoons)

Ingredients:
1-1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk

Preparation:
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.

Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

One 2T. serving equals: Calories 136 (Calories from fat 20 %); Fat 3 g (Satfat 2 g, Monofat 0.9 g, Polyfat 0.1 g); Protein 1 g; Carbohydrate 25.9 g; Fiber 0.0 g; Cholesterol 10 mg; Sodium 46 mg