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| Recipe Archives |
| Submitted by: Vivian Siismets March 2002 Ingredients: 1/4 C butter, melted 1 10 oz. French bread baguette cut into 1 inch slices 1/2 C raisins 1/4 C Irish Whiskey 1 3/4 C low fat milk 1 C sugar 1 Tbsp vanilla 1 12 oz. can fat free evaporated milk 2 Large eggs, lightly beaten cooking spray 1 Tbsp Sugar 1 tsp cinnamon Directions: 1. Preheat oven to 350 degrees. Brush melted butter on one side of slices and place on baking sheet. Bake for 10 minutes or until lightly toasted. Cut into 1/2 inch cubes, set aside. 2. While bread is toasting, combine raisins and whiskey in a small bowl, cover and let stand 10 minutes. (do not drain) 3. Combine milk and next 4 ingredients in bowl, stir with whisk. Add bread cubes and raisin mixture, pressing gently to moisten, let stand 15 minutes. Spoon bread mixture into a 13 x 9 pan coated with cooking spray. Combine 1 Tbsp sugar and cinnamon, sprinkle over pudding. Bake for 35 minutes or until pudding is set. Serve warm with whiskey-caramel sauce. WHISKEY CARAMEL SAUCE Ingredients: 1 1/2 C sugar 2/3 C water 1/4 C butter 1/4 1/3 less cream cheese 1/4 C Irish Whiskey 1/4 C low fat milk Directions: Combine sugar and water in a saucepan over medium heat, cook until sugar dissolves, stirring constantly. Cook 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. You can substitute 1 Tbsp imitation rum extract and 3 Tbsp for the whiskey, if desired. |
| Irish Bread Pudding with Whiskey Caramel Sauce |