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.
Killer recipe. Had to double, due to the amount of bread I had. Used some almond milk to make up the quantity of milk, and only one can of milk. When I saw the trouble people had with the sauce, I used the Betty Crocker recipe. For both, I cut the sugar as advised. It was still plenty sweet. Guests has seconds! Will make again, as it uses fewer eggs and is just as delicious as a traditional recipe. (Even doubled, it piled into a 13x9 pan. Cooked it a bit longer.)
Made with sauteed apples instead of raisins, because my husband does not like raisins. I am only rating 3 stars because it was really too sweet, especially when topped with the caramel whiskey sauce... and I like sweet! It had good texture and flavor otherwise. Maybe I'll try again with waaay less sugar.
I've been making this recipe for bread pudding for years, and have reliably turned bread pudding haters into bread pudding afficionados with it. Make SURE you get a good crusty French baguette, not the stuff that is sometimes sold as french bread, but is more like italian. It makes all the difference, because the french baguette stands up to the soaking in the egg and milk mixture, instead of disintegrating. Only change I make is to use real butter and often (for budget reasons) use the apple cider option instead of whiskey. If I'm short of time (which is more often than not) I use purchased caramel sauce instead of making it. (Last time I used Nestle's La Lechera Dulce de Leite.) You can even add the whiskey to the purchased sauce when you heat it if you want, and no one but you will know it isn't homemade!
This has become a 'staple' and necessary dish for my Business Women's St Patty's Day fundraiser. This year I'm enrolling more chefs to bake the pudding, and I'll do the whisky sauce for the group. We now make enuff for # 75, and never have leftovers! Give it a try- it's a keeper!
Best Irish bred pudding EVER! My husband and I always joke that we are going to make a pan for each of us and eat it all in one day! People rave every time we make this. You would never know it is a light dish. Lick the plate good!