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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 17%
  • Fat: 6.7g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.1g
  • Carbohydrate: 66.7g
  • Fiber: 0.9g
  • Cholesterol: 57mg
  • Iron: 1mg
  • Sodium: 269mg
  • Calcium: 155mg

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
  • Caramel-Whiskey Sauce

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
  4. 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.
  5. Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.
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