Famous Low-Fat-Irish Bread Pudding
Low-Fat-Irish Bread Pudding
This recipe uses a combination of evaporated fat-free milk and 1% low-fat milk instead of cream. This provides the creamy, rich texture and flavor but gets rid of most of the fat.
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 or 1/4 cup apple juice
1 3/4 cups 1% low-fat milk
1 cup sugar
1 tablespoon vanilla extract
1 (12-ounce) can evaporated fat-free milk
2 large eggs, lightly beaten
1 tablespoon sugar
1 teaspoon ground cinnamon
1. Preheat oven to 350°.
2. Brush melted butter on one side of French bread slices; place bread
slices, buttered sides up, on a baking sheet. Bake at 350° for 10
minutes or until lightly toasted. Cut bread into 1/2-inch cubes; set aside.
3. While bread is toasting, combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
4. 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, and 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, and sprinkle over pudding. Bake at 350° for 35 minutes or until pudding is set.
Serve warm with Caramel-Whiskey Sauce.
Yield: 12 servings
11/2 cups sugar
1/3 cup water
1/4 cup light butter
1/4 cup (2 ounces) ?-less-fat cream cheese
1/4 cup Irish whiskey
1/4 cup 1% low-fat milk
1. Combine sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook 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: 2 tablespoons).
Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons
water for Irish whiskey, if desired.
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