Bread Pudding with Irish Cream Sauce

recipe
Just a splash of intensely flavored Baileys Irish Cream is all you need in the sauce. Cooking the pudding in a water bath ensures creamy results. We call for chopped dates and golden raisins in this recipe, but you may substitute any dried fruit you like.

Yield:

9 servings (serving size: 1 bread pudding piece and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 20 %
Fat 6.8 g
Satfat 2.6 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 10.6 g
Carbohydrate 50.4 g
Fiber 1.8 g
Cholesterol 169 mg
Iron 2.2 mg
Sodium 322 mg
Calcium 175 mg

Ingredients

Pudding:
2/3 cup packed brown sugar
5 large eggs
2 2/3 cups 2% reduced-fat milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
9 cups (1/2-inch) cubed French bread, crusts removed (about 12 ounces)
1/4 cup chopped pitted dates
1/4 cup golden raisins
Cooking spray
Sauce:
2 tablespoons brown sugar
2 egg yolks
1/2 cup 2% reduced-fat milk
1 tablespoon Baileys Irish Cream

Preparation

To prepare pudding, combine 2/3 cup sugar and eggs in a large bowl, stirring with a whisk. Heat 2 2/3 cups milk, vanilla, and cinnamon in a medium, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat. Combine bread, dates, and raisins in a large bowl. Pour milk mixture over bread mixture; toss well to coat. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray. Cover and refrigerate 4 hours or up to overnight.

Preheat oven to 350°.

Place baking dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a knife inserted in center comes out clean.

To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring with a whisk. Heat 1/2 cup milk in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in liqueur. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature, stirring constantly. Serve sauce over warm pudding.

Ann Pittman,

Cooking Light

October 2006
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