Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 19

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.

Recipe by Cooking Light March 1998

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

362 calories; calories from fat 17%; fat 6.7g; saturated fat 4g; mono fat 2.1g; poly fat 0.6g; protein 8.1g; carbohydrates 66.7g; fiber 0.9g; cholesterol 57mg; iron 1mg; sodium 269mg; calcium 155mg.
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