Irish Bread Pudding With Whiskey Caramel Sauce

1. 1

   Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.

2. 2

   Preheat oven to 350u00b0F. Grease 10-inch cast iron skillet with nonstick cooking spray.

3. 3

   Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.

4. 4

   Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.

5. 5

   Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.

6. 6

   Meanwhile, make caramel sauce: Combine granulated sugar and 2/3 cup water in a small saucepan over medium-high heat.

7. 7

   Stir continuously until sugar dissolves.

8. 8

   Simmer, not stirring, until sugar mixture is golden, about 18 minutes.

9. 9

   Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.

10. 10

    Serve bread pudding warm with caramel-whiskey sauce.

* Per serving · 4 servings · Values may vary.

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