IRISH BREAD PUDDING WITH CARAMEL WHISKEY SAUCE
1/4 cup butter, melted
1 (10 oz) French bread baguette, cut into 1-inch-thick slices
1/2 cup raisins
1/4 cup Irish whiskey (or apple juice)
1 3/4 cups milk
1 cup sugar
1 Tbsp pure vanilla extract
1 (12 oz) can evaporated skim milk
2 large eggs, lightly beaten
1 Tbsp sugar
1 tsp ground cinnamon
Caramel-Whiskey Sauce (recipe follows)
Preheat oven to 350 degrees F.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
Bake for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes; set aside.
Combine raisins and whiskey (or apple juice) in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
Combine milk and the next 4 ingredients (milk through to eggs) in a large bowl; stirring well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13x9-inch baking pan coated with cooking spray.
Combine 1 Tbsp sugar and 1 tsp cinnamon; sprinkle over pudding.
Bake for 35 minutes or until set.
Serve warm with the Caramel-Whiskey Sauce.
CARAMEL-WHISKEY SAUCE
Makes 1 1/2 cups
1 1/2 cups sugar
2/3 cup water
1/4 cup butter
2 oz cream cheese (Neufchatel) (about 1/4 cup)
1/4 cup Irish whiskey*
1/4 cup milk
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.
*You may substitute 1 Tbsp imitation rum extract and 3 Tbsp water for the Irish whiskey, if desired.
Makes 12 servings
Serving size: One (3-inch) square and 2 Tbsp sauce |