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Yummy bread pudding curtesy of Cooking Light Magazine.
Make and share this Irish Bread Pudding With Caramel-Whiskey Sauce recipe from Food.com.
- 1⁄4 cup light butter, melted
- 1 (10 ounce) French baguettes, cut into 1 thick slices 1/2 cup raisins 1/4 cup irish whiskey 1 3/4 cups 1% low-fat milk 1 cup sugar
- 1⁄2 cup raisins
- 3⁄4 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 cinnamon
- 1 1⁄2 cups sugar
- 2⁄3 cup water
- 1⁄4 cup light butter
- 2 ounces neufchatel cheese
- 1⁄4 cup Irish whiskey
- Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
- Cook an additional 15 minutes or until golden (do not stir).
- Remove from heat.
- Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
- Cool slightly, and stir in whiskey and milk.
- Pudding: Preheat oven to 350F.
- Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
- Bake bread at 350F 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 350F for 35 minutes or until set.
- Serve warm with Caramel-Whiskey Sauce.
- *Substitute1/4 cup apple juice for the Irish whiskey, if desired.
This is a hit with my family every holiday! They ask for it specifically!
AMAZING! I get SO many compliemts every time I make this! One word of caution: do NOT use low fat cream cheese... it makes the sauce taste horrible. LOL
Excellent! I used a leftover bag of stale white bread cubes that I didn't use up at Thanksgiving. I recommend using fresh plump raisins (mine were dried out and stone like). Don't over bake even if it seems a little wet. Mine did set up nice after coming out of the oven. The caramel sauce is the best! I did pour some of the sauce over the top of the bread pudding after it finished baking. I served this dish warm with vanilla ice cream. Delicious!!!