Irish Bread Pudding with Caramel-Whiskey Sauce

Irish Bread Pudding with Caramel-Whiskey Sauce


• 1/4 cup oil-free butter, melted
• 1 large French bread baguette,cut into 1-inch-thick slices
• 1/2 cup raisins
• 1/4 cup Irish whiskey
• 1 3/4 cups low-fat milk
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 can evaporated skim milk
• 2 large eggs, lightly beaten
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

• 1 1/2 cups sugar
• 2/3 cup water
• 1/4 cup oil-free butter
• 1/4 cup fat-free cream cheese
• 1/4 cup Irish whiskey
• 1/4 cup low-fat milk



1. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, onto the baking tray. Bake bread at 200°C for 5 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.
2. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
3. 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 onto the baking tray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 175°C for 25 minutes or until set. Serve warm with Caramel-Whiskey Sauce.


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.

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