Irish Bread Pudding with Caramel-Whiskey Sauce

A reader did try our recipe with the leftovers from her bread machine, but the results weren't the same. She says that she's found the definitive bread pudding with our recipe just the way it is.

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

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

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.

Nutritional Information

Calories:

362 (17% from fat)

Fat:

6.7g (sat 4g,mono 2.1g,poly 0.6g)

Protein:

8.1g

Carbohydrate:

66.7g

Fiber:

0.9g

Cholesterol:

57mg

Iron:

1mg

Sodium:

269mg

Calcium:

155mg