Irish Bread Pudding with Whiskey Sauce

Irish Bread Pudding with Whiskey Sauce is my father-in-laws favorite. Its fairly easy to make and generally goes a long way!

What you need for the pudding:
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 extract
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
Cooking spray
1 tablespoon sugar
1 teaspoon ground cinnamon

What you need for the 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 Irish whiskey
1/4 cup 1% low-fat milk

How to make the pudding:
Preheat oven to 350°
Brush melted butter on one side of French bread slices

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 then set it aside
Combine raisins and whiskey in a small bowl

Cover and let soak 10 minutes or until soft. DO NOT DRAIN!!!
Combine 1% milk, sugar, vanilla extract, skim milk, and eggs in a large bowl

Whisk well 

Add bread cubes and raisin mixture

Press to get it all moist 

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 the sprinkle it over the pudding

Bake at 350° for 35 minutes or until set

*You can substitute 1/4 cup apple juice for the Irish whiskey

How to make 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 whisk in butter and cream cheese WHISK CONSTANTLY! The mixture will be hot and bubble vigorously. 

Cool slightly

Stir in whiskey and milk.

*You can substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey.