s IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE ***
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s IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE ***
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Ingredients
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Instructions Instructions: *** 12-25-05 xmas dessert excellent *** From A reader did try our recipe with the leftovers from her bread machine, but the results weren't the same. She says that she's found the definitive bread pudding with our recipe just the way it is. 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 Preheat oven to 350¦. 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. 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¦ 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. Yield: 12 servings (serving size: 1 (3-inch) square and 2 tablespoons sauce) Caramel-Whiskey Sauce From This recipe goes with Irish Bread Pudding with 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 (NeufchGtel) (about 1/4 cup) 1/4 cup Irish whiskey 1/4 cup 1% 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. Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired. Yield: 1 1/2 cups (serving size: 2 tablespoons) Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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