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cin's version of the "sugar-free bread pudding with whiskey sauce"

(1 rating)
Recipe by
Straws Kitchen(*o *)
somewhere, AR

This recipe is from the famous 'Bon Ton Cafe' in New Orleans. BUT... modified into a sugar-free format, using Splenda and My Homemade Bread that tastes AMAZING! NOTE: The recipe calls for raisins, but I omitted them. For a non-alcoholic version of the sauce, use vanilla in place of whiskey. I hope when you try this you will love it as much as we do. On one of our vacations my Hubby and I went on a tour of The Jack Daniels Whiskey Distillery in Virginia. Saw the actual license he had to sell his whiskey..he had the very first liquor license issured by the government. He had License #1. What's funniest is that the large distillery is in a dry county. In their bar where they end the tour, they serve you 'apple cider'. You can't even taste the you can purchase some to go. If you are ever that way, it's worth stopping to take a tour of the distillery and hear all the history. Also, you can tour the small town on foot. Lots of neat thing to see.

(1 rating)
yield 24 serving(s)
cook time 55 Min
method Bake

Ingredients For cin's version of the "sugar-free bread pudding with whiskey sauce"

  • 1
    (20 ounce) loaf french bread (or a loaf of your homemade bread)
  • 1 qt
  • 3
  • 2 c
    granular splenda
  • 2 Tbsp
    pure vanilla
  • 3 Tbsp
    margarine, melted (i used butter)
  • 1 c
    raisins (i omitted)
  • SAUCE:
  • 1 c
    granular splenda
  • 1
  • 1/2 c
    margarine, melted (i used butter)
  • 1/4 c
    whiskey, or to taste

How To Make cin's version of the "sugar-free bread pudding with whiskey sauce"

  • 1
    Directions for the Bread Pudding:
  • 2
    Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
  • 3
    Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
  • 4
    Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
  • 5
    Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  • 6
    To make the sauce:
  • 7
    In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  • 8
    To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
  • 9
    NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.