Real Recipes From Real Home Cooks ®

bread pudding with whiskey sauce

(2 ratings)
Recipe by
Kay Skipper
Brandon, MS

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. *NOTE* 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 ratings)
yield 12 to 15
prep time 20 Min
cook time 25 Min

Ingredients For bread pudding with whiskey sauce

  • 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.
  • 2
    WHISKEY SAUCE 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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