Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
Bread Pudding with Whiskey Sauce
Sugar-Free Bread Pudding with Whiskey Sauce
Bread Pudding with Whiskey Sauce
Coffee Liqueur Bread Pudding with Caramel Sauce
Panettone Bread Pudding with Spiced Orange Sauce
MORE
Top Related Articles
Baking Questions: Bread and Yeast
Healthy Snacks: Banana Bread
Healthy Snacks: Cranberry Bread
Baking with Apples
Baking with Fresh Pumpkin
Healthy Snacks: Pumpkin Bread
Homemade is Money Saved: Bread
Baking Bread
Homemade Pudding
Bread Machine Baking: Tips for Experimenting
Related Collections
Bread Pudding
Gourmet Desserts
Breakfast Baked Goods
Gourmet
Bread
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Bread Pudding with Whiskey Sauce III
SUBMITTED BY:
LADYEM
PHOTO BY:
Tina
"This bread pudding is absolutely delicious!"
RECIPE RATING:
Read Reviews
(77)
Review/Rate This Recipe
PREP TIME
40 Min
COOK TIME
45 Min
READY IN
1 Hr 25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
Bake 45 minutes in the preheated oven, until lightly browned.
To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 20, 2003 by
ande16
X
Full Review
ande16
Apr. 20, 2003
I have been experimenting with Bread Pudding recipes for YEARS! Finally I have found the perfect Bread Pudding and whiskey sauce creation. Thank you for sharing this! Ande in CA
Was this review helpful?
[
YES
]
14 users found this review helpful
I have been experimenting with Bread Pudding recipes for YEARS! Finally I have found the...
MORE
MORE
Reviewed on May 20, 2006 by ANAED
X
Full Review
ANAED
May 20, 2006
Great Recipe! I did scale back the serving to half which made a 9x13 pan. I also cut back on the whiskey (way to much whiskey)and I added more cinnamon and nutmeg. I also added chopped pecans to my rum sauce. Next time I will add some drained, crushed pineapple to the bread.It does take longer than an hour to cook though. Thanks for the wonderful recipe and making me look like a pro chef! I will definitely make this again! ps. I forgot to add that cooking this in a hot bath (a pan with hot water) will cook faster and more even. You will not be left with the gooey parts in spots.
Was this review helpful?
[
YES
]
10 users found this review helpful
Great Recipe! I did scale back the serving to half which made a 9x13 pan. I also cut back on...
MORE
MORE
Reviewed on Jan. 5, 2003 by
PSWEST
X
Full Review
PSWEST
Jan. 5, 2003
Excellent!!! One of the best I've come across.Made the whiskey sauce using Bourbon and it received the highest raves. Used french bread. Of restaurant quality...many requests for the recipe.
Was this review helpful?
[
YES
]
10 users found this review helpful
Excellent!!! One of the best I've come across.Made the whiskey sauce using Bourbon and it...
MORE
MORE
Reviewed on Jun. 23, 2007 by
Native
X
Full Review
Native
Jun. 23, 2007
I usually try a recipe first before making changes and trying to 'improve' on what I have yet to try in the first place. On this one I followed it to a tee. It came out excellent. Very rich - and yes, the whiskey was a bit strong, but the bite of it countered the sweetness of the bread pudding. I think it worked. There was a lot - was able to feed my husband and I, my brother, my parents, and still have enough left over for 2nds and 3rds. My only suggestion would be to 1/2 it.
Was this review helpful?
[
YES
]
6 users found this review helpful
I usually try a recipe first before making changes and trying to 'improve' on what I have yet...
MORE
MORE
Reviewed on Dec. 26, 2007 by
penoir
X
Full Review
penoir
Dec. 26, 2007
All Gone! ;-) A Winner! I've had my eye on this recipe for awhile now and decided to make this last minute when I found out my Mother-in-Law made pumpkin pie for Christmas dessert. I had no intention to compete with her dessert, just that Hubby hates pumpkin pie. *NOTE:> Made a half recipe in a loaf pan.* I thought the recipe was a bit wet; I used very dry French bread and raised the oven temp like the others to 325 for at least 60 minutes. Threw in a half of a Gala apple and some raisins; also added a little All Spice. The bread pudding fluffed up nice and not dry at all. Next time I make this, I'm going to try half & half and cut the liquid a little. The sauce was lovely and smooth. Totally FAB! For the sauce, I used "1792" bourbon instead of whiskey. When I finally tried it (at my Mother-in-Laws), I thought it needed more liquor and couldn't understand the other reviewers fuss about the sauce being kinda strong. When I got home, I discovered I accidentally grabbed the 1/3 cup, instead of the 1/2 cup measure. I'm going to make sure I use more next time, but a 1/3 cup was tasty and subtle for those who want a lighter flavor. In the end, it was all gone; even my Mother-in-Law opted for my dessert over hers. I was then delegated to make next years Christmas bread pudding and asked to think about making extra sauce offering a couple different flavors... some that come to mind. Malibu Coconut Rum, Sailor Jerry Spiced Rum, Brandy and maybe Chambord? but cut the sugar.
Was this review helpful?
[
YES
]
5 users found this review helpful
All Gone! ;-) A Winner! I've had my eye on this recipe for awhile now and decided to make...
MORE
MORE
Reviewed on Jun. 4, 2008 by
JLANAM
X
Full Review
JLANAM
Jun. 4, 2008
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.
Was this review helpful?
[
YES
]
4 users found this review helpful
Mmmm!!! This was great! I followed the suggestion of turning up the oven to 350 degrees, and I...
MORE
MORE
Reviewed on Apr. 20, 2008 by
Mallinda
X
Full Review
Mallinda
Apr. 20, 2008
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.
Was this review helpful?
[
YES
]
4 users found this review helpful
This is a very good bread pudding and I made it exactly as written. I used bread I made using...
MORE
MORE
Reviewed on Dec. 31, 2006 by BLUESTEM54
X
Full Review
BLUESTEM54
Dec. 31, 2006
This recipe is marvelous! I used torn French Bread and oh, what a difference! Wonderful flavor! I added Allspice and doubled the Golden raisins. Be careful, though, if you use rum instead of whiskey in the sauce. One-half cup of rum is way too much! Rum was all I had on hand
Was this review helpful?
[
YES
]
4 users found this review helpful
This recipe is marvelous! I used torn French Bread and oh, what a difference! Wonderful...
MORE
MORE
Reviewed on Jan. 20, 2007 by AFN222
X
Full Review
AFN222
Jan. 20, 2007
Great recipe! Eating it right now! We followed the directions exactly but cooked for 1hr 20 minutes. Probably could have stood another 15 minutes. We used 1/2 cup Southern Comfort in the sauce. Outstanding! Thanks for posting.
Was this review helpful?
[
YES
]
3 users found this review helpful
Great recipe! Eating it right now! We followed the directions exactly but cooked for 1hr 20...
MORE
MORE