Bread Pudding with Whiskey Sauce

Bread Pudding With Whiskey Sauce Recipe

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Kay Skipper


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.


★★★★★ 2 votes

12 to 15
20 Min
25 Min


  • 1 lb
    loaf french bread or 6 cups broken bread slices
  • 1 qt
  • 3
    eggs, beaten slightly
  • 1 1/2 c
  • 1 c
    golden raisins
  • 2 Tbsp
    vanilla extract
  • 3 Tbsp
    butter or margarine, melted

  • 1/2 c
  • 1 c
  • 1/2 c
    half and half
  • 2 Tbsp

How to Make Bread Pudding with Whiskey Sauce


  1. 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.

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About Bread Pudding with Whiskey Sauce

Course/Dish: Puddings
Other Tag: Quick & Easy

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