Bread Pudding with Whiskey Sauce

Bread Pudding With Whiskey Sauce Recipe

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Jamallah Bergman


Probably the best bread pudding I've ever made and had!


★★★★★ 5 votes

16 servings



  • 1
    loaf dry french bread
  • 4 c
  • 4
    eggs, beaten
  • 2 c
  • 2 Tbsp
    vanilla extract
  • 1 c
  • 2
    apples, peeled,cored and cubed
  • 1 can(s)
    crushed pineapple,drained
  • 1/4 c
    butter, melted

  • 1/2 c
    butter, melted
  • 1 c
  • 1/2 c
    bourbon, divided
  • 1
    egg, beaten

How to Make Bread Pudding with Whiskey Sauce


  1. Preheat oven to 350. Tear bread into small pieces; place in large bowl. Add milk to bowl; let mixture stand 10 minutes. Stir mixture well with a wooden spoon. Add eggs, sugar and vanilla; stir well. Stir in raisins, apple, and pineapple. Pour butter into a 9x13 inch pan;tilt pan to coat evenly. Spoon pudding mixture into pan. Bake uncovered for 55 to 60 minutes. Remove from oven and cool slightly.
  2. For whiskey sauce: In a heavy saucepan, combine butter and sugar; cook over medium heat until butter melts. Add 1/2 of bourbon and simmer for 3 minutes; stirring well. Reduce heat to medium-low.
  3. Beat egg until thick and pale. Gradually stir about 1/4 of hot mixture into egg mixture; add to remaining hot mixture; stirring constantly. Cook 2 additional minutes. Stir in remaining bourbon.

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About Bread Pudding with Whiskey Sauce

Course/Dish: Puddings, Other Sauces
Other Tag: Quick & Easy

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