Thursday, March 3, 2011

Irish Bread Pudding

Years ago, a local tv station had a mid-morning news show that I loved. Once a week, a woman from the Heart Institute would share a recipe. I was so sad when the show stopped airing but this recipe that she shared will always be a favorite. It's a heart healthy version of bread pudding which I had never made until this recipe. I am shocked at what a "real" bread pudding looks like - some recipes have a dozen eggs in them. I sometimes omit the raisins and just pour a little whiskey over the batter to infuse that flavor (I really dislike raisins). Also, I don't use low fat versions of the ingredients unless that is what I have on had. When we were gluten free - we just didn't eat this recipe. It is not one I have made allergy free but if anyone has any suggestions let me know.

Irish Bread Pudding With Caramel-Whiskey Sauce
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
1 (12 ounce) can evaporated skim milk
2 large eggs -- lightly beaten
cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon
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 (Neufchatel) -- (about 1/2 cup)
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk
Preheat oven to 350 degrees.
Brush melted butter on one side of French bread slices, and place bread, butter sides up, on baking sheet. Bake bread at 350 degrees for 10 min. or 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 min. or until soft (do not drain).
Combine 1% milk and next 4 ingredients in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
Spread bread mixture into a 13x9" baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350 degrees for 35 minutes. or until set. Serve warm with Caramel-Whiskey Sauce.
For Sauce: Combine sugar and water in a small heavy saucepan over med-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: the best Irish Whiskey is Bushmills. A bottle is a little pricey but between this and the Irish Whiskey Pie - it is put to good use (and only using the whiskey for those makes the bottle last a couple of years). If you are worried about the alcohol - it's all burned off in the cooking process so the finished product is alcohol free and safe to serve children.

1 comment:

Sara Thompson said...

Another note: I have made this with banana and zucchini bread in the past and not served it with the sauce.