Irish Bread Pudding with Caramel Whiskey Sauce

By á-8029

Ingredients

• 1/4 c, light butter melted
• 1 (10 oz) French bread baquette, cut into 1" thick slices
• 1/2 c. raisins
• 1/4 c. Irish whiskey
• 1 3/4 c. low fat milk
• 1 c. sugar
• 1 Tblsp vanilla extract
• 1 (12 oz) can skim evaporated milk
• 2 lg eggs, lightly beaten
• Cooking spray
• 1 Tblsp sugar
• 1 tsp cinnamon
• Caramel Whiskey Sauce; 1 1/2c. sugar
• 2/3 c. water
• 1/4 c. light butter
• 2 oz low fat cream cheese
• 1/4 c. Irish whiskey
• 1/4 c. low fat milk

Preparation

Step 1

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 for 10 min or until lightly toasted.. Cut into 1/2" 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 milk and next 4 ingredients in a lg bowl and stir with a whisk. Add bread and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon mixture into a 13 X 9" baking dish coated with spray.
Combine 1 Tblsp sugar and cinnamon; sprinkle over pudding.
Bake at 350 for 35 minutes or until set.

Whiskey Caramel Sauce;

Combine sugar and water in a sm saucepan over med-high heat; cook until dissolved, 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.