Irish Bread Pudding with Caramel-Whiskey Sauce

Ingredients

• 10 ounce bread french 1-inch-thick cut into slices
• 12 servings mrs richardson's butterscotch caramel sauce 
• 2 large eggs lightly beaten
• 12 ounce evaporated skim milk canned
• 1 teaspoon ground cinnamon 
• 0.3 cup butter light melted
• 1.8 cups milk 1% low-fat
• 0.5 cup raisins 
• 1 cup sugar 
• 1 tablespoon sugar 
• 1 tablespoon vanilla extract 
• 0.3 cup irish whiskey 

Equipment

• bowl
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
3. Bake bread at 350 for 10 minutes or until lightly toasted.
4. Cut bread into 1/2-inch cubes, and set aside.
5. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
6. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
7. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
8. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
9. Bake at 350 for 35 minutes or until set.
10. Serve warm with Caramel-
11. Whiskey Sauce.
12. Note: Substitute 1/4 cup apple juice for the Irish whiskey, if desired.