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Irish Bread Pudding with Caramel-Whiskey




Source of Recipe


Marla


List of Ingredients




Irish Bread Pudding with Caramel-Whiskey

Bread Pudding:
1/4 cup light butter, melted
1 10-ounce French baguette, cut into 1-inch-thick slice s
½ cup raisins
1/4 cup Irish whiskey or apple juice
1 3/4 cups 1 percent milk
1 cup plus 1 tablespoon granulated sugar (divided)
1 tablespoon vanilla
1 12-ounce can evaporated nonfat milk
2 eggs, lightly beaten
1 teaspoon ground cinnamon

Caramel-Whiskey Sugar:
1½ cups granulated sugar
2/3 cup water
1/4 cup light butter
1/4 cup light cream cheese (2 ounces)
1/4 cup Irish whiskey*
1/4 cup 1 percent milk



Recipe



To Make Bread Pudding:
Preheat oven to 350 degrees. Brush melted butter on one side of bread slices, and place bread, buttered sides up, on a baking sheet. Bake for 10 minutes or until lightly toasted. Cut bread into ½-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 percent milk, 1 cup sugar, vanilla, evaporated nonfat milk and eggs in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressingly gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13-by-9-inch baking dish coated with nonstick cooking spray. Combine remaining 1 tablespoon sugar and t he cinnamon; sprinkle over pudding. Bake at 350 degrees for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

To Make Sauce;
Combine sugar and water in a small heavy saucepan over medium high heat; cook 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 whisky and milk. Make 1½ cups.
* Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired. Serves 12