Irish Bread Pudding With Caramel-Whiskey Sauce - cooking recipe

Ingredients

Bread Pudding:
1/4 cup light butter, melted
1 (10 ounce) French baguettes, cut into 1 thick slices 1/2 cup raisins 1/4 cup irish whiskey 1 3/4 cups 1% low-fat milk 1 cup sugar
1/2 cup raisins
3/4 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 cinnamon
Caramel-Whiskey Sauce
1 1/2 cups sugar
2/3 cup water
1/4 cup light butter
2 ounces neufchatel cheese
1/4 cup Irish whiskey

Preparation

Caramel-Whisky 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.
Pudding: Preheat oven to 350F.
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
Bake bread at 350F 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 350F for 35 minutes or until set.
Serve warm with Caramel-Whiskey Sauce.
*Substitute1/4 cup apple juice for the Irish whiskey, if desired.