I would have rated this recipe at a 5-star, except that there is an apparent typo. I believe that it should call for 2 teaspoons of vanilla instead of 2 tablespoons. Two tablespoons of vanilla ruins the recipe.

FABULOUS!, with my changes; added fresh peaches instead of raisens, and used peach liquour instead of whiskey. I had to hide it from my husband or there wouldn't have been any left for me.

My husband is diabetic and I am always looking for a different recipe for desserts for him. It turned out delicious and I didn't even need to put the sauce over it. Thank you! Pam Federico

This turned out pretty good. Though I think the sauce is a bit too sweet. The pudding can stand alone without the sauce.

Everyone at Easter LOVED this even the ones who never eat things with splenda in it (I may have forgotten to tell them until after they ate it).

excellent! easy to make, very moist and light, but still rich. I've replaced my granny's recipe with this one!

I took the advice of others and doctoredd it up a bit. I reduced the raisins to 1/4 cup, added 3 peeled,pitted and chopped plums. I mashed one ripe banana and added it. I doubled the vanilla and added 1 tsp of cinnamon. For the glaze, I replace the whiskey with lemon juice instead. The cooking time was increased an additional 20 minutes to reach the desired firmness. It was a hit with the family and we didn't have any leftovers either.

I substituted chopped pecans for the raisins (we don't like 'em) & this is by far the best bread pudding ever! I take it to pot lucks & even those who say they don't care for bread pudding want the recipe....I think it's the whiskey sauce.

Great way to heat sauce without curdling egg is to put in small pot or bowl & place that in bowl of nuked hot water. Wanted sauce warm as says to serve pudding cold. Came out great with sour dough on hand. I would like slightly less sweet, but everyone else thought fabulous. Added cinnamon & nutmeg to milk & wisked it till mixed in thoroughly before adding milk to bread. Thanks Kathy!

This got rave reviews by my guests and my husband. Only one of my guests is a diabetic but I thought everyone would enjoy this recipe. And I "thought" right!! Be careful with how much whiskey you put in the sauce. Most of my guests liked it but others said it was a touch heavy with whiskey taste. That is, of course, a matter of personal preference. But ALL the reviews for the bread pudding was the same...."excellent flavor/texture". Super simple and fast to make also. Thank you for sharing.

I made this bread pudding and it was delcious. I didn't make the whiskey sauce though. It is good enough without a sauce. I did add some cinnamon though, and only put in 1/4 cup of raisins to keep the sugar content lower. I was glad to find a sugar free recipe because I have been trying to convert recipes and they always come out too dry. Sometimes they go in the garbage, BUT not this one.

Yum! I made another sauce with date syrup as well for those that don't like whiskey :)

I made this dessert for a Mardi Gras dinner Monday night (with different dishes from New Orleans). My friend is 8 months pregnant and has gestational diabetes so I made this sugar-free dessert to accommodate her. IT WAS OUT OF THIS WORLD! I've never cooked sugar free; never used any aspartame products in cooking but you couldn't tell there wasn't sugar in it! And the whiskey sauce...WOW that really made it delectable. I put the individual servings (cubed and sauced) into Creme Brulee forms (these are little quiche pan-like cassarole forms) and put them under the broiler. Definitely a huge hit and easy to make.

This was amazing! Loved by everyone! I made it exactly as written & the entire pan was gone in one swoop! Thanks so much!

This was great! I modified this recipe to use some peaches from our tree last summer, and made a sauce using 1 cup of peach juice, 2T each of fat free half and half, fat free sweetened condensed milk, and Splenda, 1T of vanilla and cinnamon to taste. Everything was very well received and didn't last long!

I made this at Thanksgiving for my mother who is diabetic. Well, it was everyones favorite. I followed the instructions exactly except I used a 9X9 square baking dish and added about a cup of walnuts. It was delicious, especially the whiskey sauce! I plan to make this at Christmas as well.

I made this bread pudding exactly by the recipe with one exception, I used a dozen biscuits instead of the french bread. I have several Aunts and Uncles who are diabetic and was looking for a new recipe that they could enjoy at a family dinner. This caught my eye because my oldest Aunt had been talking about the great biscuit puddings that my grand mother used to make when they were all growing up. While they all said that this was not quite like what Mom used to make they all enjoyed it very much and three of them had to have copies to make later at home. This was my first experience cooking with Splenda but it was simply fantastic and I will be using it again, probably many times. I will make this pudding again too.