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Sugar-Free Bread Pudding with Whiskey Sauce

SUBMITTED BY: KJEPPESE

"FANTASTIC bread pudding recipe from the famous Bon Ton Cafe in New Orleans, modified into a sugar-free format, using sucrolose sweetener, that tastes AMAZING! For a non-alcoholic version, use vanilla in place of whiskey."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.8 star rating.
Read Reviews (16)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (20 ounce) loaf French bread
  • 1 quart milk
  • 3 egg
  • 2 cups granular sucrolose sweetener (eg. Splenda™)
  • 2 tablespoons vanilla
  • 3 tablespoons margarine, melted
  • 1 cup raisins
  •  
  • 1 cup granular sucrolose sweetener (eg. Splenda™)
  • 1 egg
  • 1/2 cup margarine, melted
  • 1/4 cup whiskey, or to taste

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
  3. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  4. To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  5. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2003 by MYDOT
I made this bread pudding exactly by the recipe with one exception, I used a dozen biscuits... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by LISAAL
I made this at Thanksgiving for my mother who is diabetic. Well, it was everyones favorite. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2004 by Dara
This was great! I modified this recipe to use some peaches from our tree last summer, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2005 by ANNALISA2
I made this dessert for a Mardi Gras dinner Monday night (with different dishes from New... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by Phyllis
I made this bread pudding and it was delcious. I didn't make the whiskey sauce though. It is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2005 by TOBSCHOLARLY
This was amazing! Loved by everyone! I made it exactly as written & the entire pan was gone in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2007 by 1SassyMassey
I took the advice of others and doctoredd it up a bit. I reduced the raisins to 1/4 cup, added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by Manzanita
I substituted chopped pecans for the raisins (we don't like 'em) & this is by far the best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2007 by herbmaiden
Great way to heat sauce without curdling egg is to put in small pot or bowl & place that in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2006 by Whrenwraith