Irish Bread Pudding with Caramel-Whiskey Sauce

Photo: Oxmoor House
Bread pudding with whiskey sauce is a delicious dessert inspired  by the flavors of the Emerald Isle.  Serve for St. Patrick's Day or any other day you want to get in touch with your inner leprechaun.

Yield:

12 servings (serving size: 1 (3-inch) square and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 362
Caloriesfromfat 17 %
Fat 6.7 g
Satfat 4 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 8.1 g
Carbohydrate 66.7 g
Fiber 0.9 g
Cholesterol 57 mg
Iron 1 mg
Sodium 269 mg
Calcium 155 mg

Ingredients

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 sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° 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 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° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

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

Note:

March 1998