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Irish Bread Pudding
with Caramel-Whiskey Sauce
adapted from Cooking Light
1/4 cup butter, melted
1 (9-10 ounce) French bread baguette, cut into 1-inch-think slices
1/2 cup raisins
1/4 cup Irish whiskey (i.e. Bush Mills)
1 3/4 cups 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
Preheat oven to 350 degrees. Brush melted butter on one side of
French bread slices, and place bread, buttered sides up, on a baking
sheet. Bake or Convection bake at 350 degrees for 10 minutes or
until lightly toasted. Cut bread into 1/2-inch cubes, set aside.
Combine raisins and whiskey in a small bowl; cover and let stand 10
minutes or until soft (do not drain). Combine milk and next 4
ingredients (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 degree for 35
minutes or until set. Serve warm with Caramel-Whisky Sauce. If you
use Trivection, you can select Speedcook, Speedbake, baked goods.
Pudding will cook in 15 minutes.
Caramel-Whiskey Sauce
1 1/2 cups sugar
2/3 cup water
1/4 cup butter
2 ounces cream cheese
1/4 cup Irish whiskey (i.e. Bush Mills)
1/4 cup low-fat milk
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. Yields 1 /12 cups. (Also,
good on ice cream.) |
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