[mistyinca]

For those on WW, this is 8 points per serving. For those not dieting, it is still so totally yummy you won't care.

* Exported from MasterCook *

Irish Bread Pudding with Caramel-Whiskey Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- melted
10 ounces french baguette -- cut into 1 inch thick slices
1/2 Cup raisins
1/4 cup whiskey
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
12 ounces evaporated skimmed 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
2 tablespoons butter
1/4 cup neufchatel cheese
1/4 cup whiskey
1/4 cup 1% low-fat milk

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 minues or until lightly toasted. Cut bread into 1/2-inch cubes.

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

Combine 1% low-fat 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.

Spoon bread mixture into a 13x9-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.

Caramel-Whiskey Sauce:

Combine sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Continue cooking 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 will bubble vigorously). Cool slightly, and stir in whiskey and milk. Yield 1 1/2 cups.

Serving size: 1/12 bread pudding with 2 tablespoons of Caramel-Whiskey sauce

Description:
"This is an adapted Cooking Light recipe. The original recipe called
for "light butter," which is real butter mixed half -and-half with
water and gelatin to make a product with half the calories. I simply
use half the amount of real butter."
S(WW POINTS):
"8"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 365 Calories; 6g Fat (16.7% calories from fat); 7g Protein; 65g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates.

Serving Ideas : The whiskey sauce can substitute Rum and is great served with sliced bananas over ice cream!


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0