Bourbon Bread Pudding from Cooking Light

I usually prepare bread pudding during Thanksgiving since I love a traditional Southern Bread Pudding drizzled with whiskey sauce. This recipe is a twist on my recipe, and it’s a great dessert idea for  St. Patrick’s day. This bread pudding is flavored with Irish whiskey and is actually a low-fat recipe weighing in at 367 calories and 6.5 grams of fat. 

By the way, I will be on Fox 6 News, WBRC in Birmingham, Alabama this Sunday at 8:40 a.m central time.

 

Irish Bread Pudding

Prep: 10 minutes

Cook: 45 minutes

Stand: 10 minutes

Yield: 12 servings

Ingredients

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 or 1/4 cup apple juice

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

Irish Whiskey Sauce

Preparation

1. Preheat oven to 350°.

2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).

4. 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° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Irish Whiskey Sauce:

Prep: 5 minutes

Cook: 20 minutes

Yield: 1 1/2 cups 

Ingredients

1 1/2  cups  sugar

2/3  cup  water

1/4  cup  light butter

2  ounces  1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)

1/4  cup  Irish whiskey

1/4  cup  1% low-fat milk

Preparation

1. 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.

Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.