Irish Bread Pudding with Caramel-Whiskey Sauce

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350º 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 × 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350º for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Serving Size: 1 [3-inch] square and 2 tablespoons sauce
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To Make 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