Prep: 20 minutes plus standing
Bake: 45 minutes • Serves: 12
Nonstick cooking spray
1 loaf (1 pound) raisin bread (preferably day-old), torn into 1-1/2- to 2-inch pieces
1 cup chopped pecans
1/2 cup raisins
1-1/2 cups granulated sugar
1 teaspoon McCormick® ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
2 tablespoons Irish whiskey
1 tablespoon McCormick® pure vanilla extract
3 cups half and half
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup Irish whiskey
1. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Evenly spread bread in prepared dish; sprinkle pecans and raisins over bread.
2. In medium bowl, whisk together sugar, cinnamon, salt and nutmeg. Add eggs and with mixer on low speed, beat 1 minute or until blended, occasionally scraping bowl with rubber spatula. Add whiskey and vanilla and beat 1 minute. Increase speed to medium. Gradually add half and half and beat 3 to 4 minutes or until well blended, occasionally scraping bowl. Slowly pour egg mixture over bread.
3. Preheat oven to 350°. Cover dish tightly with aluminum foil; let stand 15 minutes to allow bread to absorb egg mixture. Bake 45 minutes. Remove aluminum foil and bake 5 minutes longer or until top is golden brown and center is set. Let stand 10 minutes before serving.
4. Meanwhile, prepare Whiskey Sauce: In small saucepot, melt butter over low heat. Whisk in brown sugar and cook 3 to 4 minutes or until smooth, stirring occasionally. Remove saucepot from heat; stir in whiskey. Makes about 1 cup. Serve bread pudding warm with sauce.
Approximate nutritional values per serving:
539 Calories, 24g Fat (10g Saturated), 96mg Cholesterol,
376mg Sodium, 72g Carbohydrates, 3g Fiber, 7g Protein