Irish Bread Pudding with Caramel
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 granulated sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
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
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.