Kay Skipper Recipe

Bread Pudding with Whiskey Sauce

By Kay Skipper Kay112

Recipe Rating:
 2 Ratings
12 to 15
Prep Time:
Cook Time:

Kay's Story

While passing through Mobile, Alabama, we ate this delicious Bread Pudding at a famous restaurant. After my husband raved about it, he asked the waitress if she could get the recipe for him. She did and so I now make it.

This is one of two Bread Puddings which I make. Both dishes are comforting yet entirely different.


I have never used 6 bread slices with this recipe, only the loaf french bread. If you should use the sliced bread, please give us a report on this recipe.

Also, in the past, I have added 2 cups of sugar with the eggs and raisins instead of the 1 1/2 cups of sugar. My sweet tooth rules, but both ways are delicious.


1 lb
loaf french bread or 6 cups broken bread slices
1 qt
eggs, beaten slightly
1 1/2 c
1 c
golden raisins
2 Tbsp
vanilla extract
3 Tbsp
butter or margarine, melted
Find more recipes at goboldwithbutter.com
1/2 c
Find more recipes at goboldwithbutter.com
1 c
1/2 c
half and half
2 Tbsp

Directions Step-By-Step

Break bread into small chunks and put in a large bowl. Add milk and let soak about 10 minutes; crush with hands until blended. Add eggs, sugar, raisins, and vanilla. Pour butter into a 13 X 9 inch panb. Spoon pudding mixture into pan; bake at 325 for 25 minutes or until pudding is very firm. Let mixture cool; then cut into squares. Place in dessert dishes, and spoon Whiskey Sauce over the top of each serving.

Combine butter, sugar, and half and half in a heavy sauce pan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Yield: 1 1/2 cups.

About this Recipe

Course/Dish: Puddings
Other Tag: Quick & Easy