Thursday, February 22, 2007

Irish Bread Pudding with Caramel Whiskey Sauce

Irish Bread Pudding with Caramel Whiskey Sauce

(I talked about this recipe here)

for pudding:
1/4 cup butter, melted
10 ounces French bread, cut into 1-inch-thick slices
1/2 cup raisins
1/4 cup Irish whiskey (such as Jameson)
1 3/4 cups milk
3/4 cup granulated sugar
1 tablespoon vanilla
12 ounces evaporated milk
2 eggs, lightly beaten
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

for sauce:
1/2 cup granulated sugar
1/3 cup water
2 tablespoons butter
1 ounce cream cheese
2 tablespoons Irish whiskey (such as Jameson)
2 tablespoons milk

to make pudding:
Preheat oven to 350.
Brush melted butter on one side of French bread slices. Place bread, buttered sides up, on a baking sheet.
Bake bread at 350 for 10-15 minutes, 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 for 10 minutes, until soft (do not drain).
Combine milk, sugar, vanilla, evaporated milk, and 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 13x9 inch baking pan coated with cooking spray.
Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
Bake at 350 for 35 minutes, or until set.

to make sauce:
Combine sugar and water in a small saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
Cook an additional 15-20 minutes, or until golden, without stirring. Remove from heat.
Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubbling vigorously).
Cool slightly and stir in whiskey and milk.
Spoon over pudding after it has finished baking.

makes 10 servings
source: Cooking Light
HUs: 6

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