Yummy! I halved the recipe and made some minor adjustment since I didn't have raisins and white sugar available. I used blueberry jam and 1/2 cup of brown sugar and it came out perfect! Not too sweet, just right. Also, I used French bread which helped to soak up the custard mixture nicely. The crusts helped give the bread pudding a nice crunchy texture. I didn't make the whiskey sauce but for garnish, I just sprinkled some powdered sugar on top. Yum! Thanks for sharing the recipe! I plan to experiment with it more by adding pineapple, apples and blueberries next time!

Wonderful Recipe!! I was looking for a recipe similar to a bread pudding that I had at a fancy place in Monroe, LA. My husband and I both thought that this recipe was actually better. The sauce is wonderful! I did use rum rather than whiskey, though. I also cut the sauce recipe in half and it was more than enough. I poured the entire batch of sauce over the bread pudding when it first came out of the oven to let it soak into the pudding. I used a loaf of white bread and left the crust on. I used a 9 x 11" glass pan and it did rise to about an inch above the top, but settled upon cooling to be almost level with the top of the pan. The only change that I made was that I increased the cooking temperature to 350 and I cooked it for 60 minutes. It came out very moist and was a wonderful texture. I'll be cooking this one next time I want to show off for a family gathering. Thanks for a great recipe!!

We all love bread pudding. This was the first time I tried it with whiskey sauce. I cut way back on the whiskey because we had small children with us and it was really good. But, I WILL try it full strength next time!

Mmmm!!! This was great! I followed the suggestion of turning up the oven to 350 degrees, and I took it out after 50 minutes. It still looked very wet, and I was worried that it wouldn't be done, but it was perfect after it sat a few minutes. I also increased the cinnamon to 1 tablespoon - personal preference. I think I found the trick to the sauce. Instead of just heating it until it was blended, I tried to get the sugar to dissolve so it would be clear. It never was clear, but it was a little bubbly. Then when I added the rum (didn't have whiskey), the sauce bubbled a lot. I think it burned off the alcohol, so it had a great rum flavor instead of too alcohol-y. It also got thicker as it cooled. Make sure you use great liquor - I used Appleton Estate V/X rum (highly recommended by reviewers of another recipe) that I bought especially for making a rum sauce. It was WONDERFUL! Half the sauce recipe unless you want to use it for something else. Also, since you add the rum at the end, start with half and add more if you like it.

I made this for an authentic crawfish boil for 50 people and the hosts (who are New Orleans transplants) LOVED it as well as everyone else! I also added a tad of allspice to the mixture and increased the temp to 350 and approximately 1 hour of baking time to allow it to set. It was slighltly firm on the outside and moist on the inside. Perfect! We did have a lot of whiskey sauce left over.(a little goes a long way!)Will definitely keep this recipe.

Deeelicious! I have nothing to compare this to, as I, in my sheltered state, have never even tried bread pudding! But, this was one of the better desserts I have ever made. I neglected to make the sauce though...as it seemed "wet" enough without it and I assumed that was more to add moisture (also wasn't sure how much sweeter I could take this!). Anyway, I'll make this again and up both the temp and time as well as follow thru with the rest of the recipe and make the sauce. Thanks!!!

Excellent. I made this using Fabulous French Loaves from this site. I used regular raisins since I didn't have golden raisins. Like some of the others, I also had to bake it for a little longer than recipe stated. I thought that it was just a bit on the sweet side for me but still great.

This is a very good bread pudding and I made it exactly as written. I used bread I made using the Fabulous French Loaves recipe. The texture was just right--moist but not runny, and a little crisp on the top and sides. I loved the sauce and I think the sharpness of the whiskey provides a nice contrast to the sweetness of the bread pudding. The sauce takes it from being a good bread pudding to being an excellent one. Only thing of note was that I had to bake it for an hour before it was set.

This was really good. Halved the recipe and used about 5 slices of loaf bread and regular raisins. Based on reviews, I added a couple pinches of allspice and used 3/4 of the Jack Daniel's. One could taste the whiskey, but it wasn't overpowering. There was way too much sauce for me. Only make 1/2, or less! I will definitely make this again.

I've tried several bread pudding recipes with whiskey sauce and this is the best so far!! I cut the recipe in half because it was me, my husband and 2 little kids and the recipe still was good. I didn't have any cream on hand, so I used a can of sweetened condensed milk instead and it tasted wonderful! The only thing I would change is less butter in the whiskey sauce.

This is the without reservation the best bread pudding recipe. I do not change a thing.

Exceptionall! I made this hoping to duplicate a local restaurant's whiskey bread pudding, and am very satisfied. I used pear brandy instead of whiskey and was amazing, also used 10oz croissants and 6oz french bread which made for a very nice crispy crust on top and fluffyness underneath. As others suggested, I raised the cooking temp to 325 for 50 minutes and was perfect. One problem I had was way way too much sauce, I only used 1cup sugar and 1cup corn syrup but still had about a cup of extra sauce. Could cut back even further with sugar as sauce was plenty sweet.

So yummy! This was my first attempt at bread pudding and I'm quite proud of myself. I used blackberry jam instead of raisins because i had none on hand and fat free half and half instead of cream. turned out great. I also concocted my own healthier sauce, but the basic recipe is really easy and delicious.

I add about 1/2 more of the 'custard' to the bread. It makes it less dry. Wonderful recipe!