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Irish Bread Pudding with Caramel Whiskey Sauce
in Diana's Recipe Book
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| Servings: 12 |
Ingredients:  For The Bread Pudding: 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* (see note below) 1 3/4 cups low-fat milk 1 cup geranulated sugar 1 tablespoon vanilla extract 1 (12-ounce) can evaporated skim milk 2 large eggs, lightly beaten Cooking spray 1 tablespoon granulated sugar 1 teaspoon ground cinnamon For The Caramel-Whiskey Sauce 1 1/2 cups granulated sugar 2/3 cup water 1/4 cup butter (light butter, if possible) 2 ounces 1/3-less-fat cream cheese (about 1/4 cup) 1/4 cup Irish whiskey 1/4 cup 2% low-fat milk |
| Instructions: To Make The Bread Pudding: Preheat oven to 350 degrees F (180 C). Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350 degrees F (180 C) 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 the low fat milk and next 4 ingredients (low-fat 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 degrees F (180 C) 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. Makes 12 servings. Serving size: One (1) 3-inch square and 2 tablespoons sauce. 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. |
| Source: Cooking.com |
| Date: March 13, 2002 |