This recipe is from Cooking Light several years ago. You can make it without the whiskey, if desired. See notes at bottom of recipes.

Irish Bread Pudding with Caramel-Whiskey Sauce

1/2 cup light butter, melted
1 (10 oz.) 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 oz.) can evaporated fat-free milk
2 large eggs, lightly beaten
Non-stick cooking spray
1 Tablespoon sugar
1 teaspoon cinnamon
Caramel-Whiskey Sauce (recipe follows)

Preheat oven to 350 degrees F.

Brush melted butter on one side of French bread slices, place bread buttered sides up, on a baking sheet.

Bake at 350 degrees F. for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes;set aside.

While bread is toasting, 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 for 15 minutes.

Spoon bread mixture into a 13x9-inch baking dish coated with non-stick cooking spray.

Combine 1 Tablespoon sugar and cinnamon, and sprinkle over pudding.

Bake at 350 degrees F. for 35 minutes or until the pudding is set. Serve warm with the Caramel-Whiskey Sauce.

Yields 12 servings.

*Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.

Caramel-Whiskey Sauce:
1 1/2 cups sugar
2/3 cups water
1/4 cup light butter
1/4 cup (2 oz) 1/3-less-fat cream cheese
1/4 cup Irish whiskey**
1/4 cup 1% low-fat milk

Combine the 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 no stir). Remove from heat.

Carefully add butter and cream cheese, stirring constantly with a whisk (the mixture will be hot and bubble vigorously). Cool slightly, and stir in the whiskey and milk.

Yields 1 1/2 cups.

**Note: Substitute 1 Tablespoon imitation rum extract and 3 Tablespoons water for the Irish whiskey, if desired.