Irish Bread Pudding with Caramel-Whiskey Sauce

Pudding
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
1-1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces 1/3-less-fat cream cheese
(Neufchatel) (about 1/4 cup)
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk

Preheat oven to 350 degrees.

Brush melted butter on one side of French bread slices. Place bread, buttered sides up, on a baking sheet. Bake bread at 350 degrees 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 degrees 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.

For Caramel-Whiskey 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. Stir constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.

From Kathy D of Virginia Beach VA and Chef Lloyd's Kitchen

AUTHOR: TUDDLES