Irish Bread Pudding with Caramel-Whiskey Sauce
Yield: 12 servings; serving size: 1 (3 inch) square and 2 tablespoons sauce
Ingredients
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*
- 1 3/4 cups 1% low fat milk
- 1 cup granulated 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
Caramel-Whiskey Sauce
- 1 1/2 cups granulated sugar
- 2/3 cup water
- 1/4 cup light butter
- 2 ounces 1/3 less fat cream cheese (Neufchâtel) (about 1/4 cup)
- 1/4 cup Irish whiskey**
- 1/4 cup 1% low-fat milk
Instructions
- Heat oven to 350 degrees F.
Bread Pudding
- Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
- Bake bread 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 for 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 x 9 inch baking dish coated with cooking spray.
- Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
- Bake at 350 degrees F for 35 minutes or until set.
- Serve warm with Caramel-Whiskey Sauce.
Caramel-Whiskey Sauce
- Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook for 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.
Notes
* Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
** Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired. Yield: 1 1/2 cups (serving size: 2 tablespoons)
Nutrition
Per serving: calories 362 (17% from fat); fat 6.7g (sat 4g, mono 2.1g, poly 0.6g); protein 8.1g; cholesterol 57mg; calcium 155mg; sodium 269mg; fiber 0.9g; iron 1mg; carbohydrates 66.7g
