Bread Pudding with Whiskey Sauce Recipe -
Bread Pudding with Whiskey Sauce Recipe

Bread Pudding with Whiskey Sauce

Recipe by  

"This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  2. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  3. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  4. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003


Most Helpful Critical Review
Aug 13, 2003

I just made this recipe last night and was not totally impressed. I would double the egg mixture. Because my bread dried out. I also add a little vanilla to jazz up the sauce.

Mar 09, 2005

This tasted wonderful however I agree with 2 other reviewers about there not being enough liquid. I would suggest adding another half of the liquid part and mixing it all up in a bowl before putting it in the baking dish. I think this would help get the bread pieces a little less dry.

Apr 09, 2003

Delicious! Wow! We served this for dessert on St. Paddy's Day and it was incredible! I didn't have any whiskey in the house, so used one of those "airplane bottles" of Bailey's Irish Cream instead and it was superb. Very smooth and subtle. The sauce would be fine with a bit of vanilla instead of the alcohol,too, I think. Try it and enjoy! It's certainly going to be an oft-served item in our home.

Nov 24, 2007

I made this bread pudding for the first time with leftover stuffing bread from Thanksgiving dinner. I took the advice from some other reviews and used 4 eggs and 4 cups of milk. I also added plumped raisins and about 2 T cinnamon and a dash of nutmeg to the mixture that is poured over the bread. This seemed to coat the bread very nicely. I cooked it in the oven without foil for the first 20 minutes until lightly brown and then covered with foil for 30 minutes. The last 10 minutes, I removed the foil and by doing this, the top of the bread did not burn, just got a nice golden color. For the sauce, I used a combination of Bailey's and Jamison's. Delicious!! My only concern was that I seemed to have quite a bit of liquid to cover the top, so I poured about half of the sauce on top of the bread pudding and then placed back in the warm oven to soak up some of the juices. Once I took it out of the oven (about 10 minutes later), I poured the remaining sauce over the top and let it set. Seemed to work out really good. I'll definitely make this again!

Apr 10, 2003

I added a little personal touch to the bread pudding by adding some peaches and pumpkin pie spice. I hope Cherry will not be offended. It reminds me of one of our favorite desserts from Madison, Wisconsin's Great Dane Pub. I love the sauce!

Mar 12, 2005

This is an excellent recipe. My daughter asked for seconds, and my husband can't wait to have more. He said next time I should double the recipe so that it lasts longer! However, I left the whiskey out because my husband can't have alcohol for health reasons, so I added more cream to the sauce instead.

Feb 28, 2003

This was wonderful! I had never made bread pudding before, so I was a bit nervous. But I tried it out on visiting family and friends and it was a hit. Very easy to make. Can't wait to have it again!


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  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 56.8 g
  • 18%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 531 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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