Here is a special holiday dessert that has won many raves by friends and family. Serve it with espresso or a traditional cup of earl grey and enjoy! It is adapted from Cooking Light magazine.
Bread Pudding
1/4 cup butter, melted
1 (10-ounce) French bread baguette, cut into 1-inch-thick slices
1/4 cup Jack Daniels 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
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 (Neufchâtel) (about 1/4 cup)
1/4 cup Jack Daniels whiskey
1/4 cup 1% low-fat milk
Caramel Whiskey Sauce Preparation
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.
Bread Pudding Preparation
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 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and whiskey, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a buttered 13 x 9-inch baking dish. 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.
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