Recipe: Irish Bread Pudding with Caramel-Whiskey Sauce

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.