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1
Caramel-Whisky Sauce: Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly.
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2
Cook an additional 15 minutes or until golden (do not stir).
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3
Remove from heat.
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4
Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously).
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5
Cool slightly, and stir in whiskey and milk.
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6
Pudding: Preheat oven to 350F.
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7
Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet.
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8
Bake bread at 350F for 10 minutes or until lightly toasted.
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9
Cut bread into 1/2-inch cubes, and set aside.
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10
Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).
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11
Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk.
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12
Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes.
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13
Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
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14
Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding.
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15
Bake at 350F for 35 minutes or until set.
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16
Serve warm with Caramel-Whiskey Sauce.
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17
*Substitute1/4 cup apple juice for the Irish whiskey, if desired.
