Bread Pudding with Whiskey Sauce Fave!

I can't believe I didn't enter this into the Great Project before now: the sauce alone is worth making this dish for.


Bread Pudding

  • 12 slices french bread
  • 1 quart milk, slightly warmed but not hot
  • 3 large eggs, slightly beaten
  • 2 cup sugar
  • 2 Tbl vanilla
  • 1 cup pecans, coarsley diced
  • 1/3 cup seedless raisins

Whiskey Sauce

  • 1 1/2 cups sugar
  • 3/4 cup (1 1/2 sticks) butter or margaine, cut into 12 pieces
  • 1/2 cup bourbon
  • 1/3 cup water
  • 1 tsp cornstarch


Chop bread into smallish cubes and put into a large bowl. Mix together milk, eggs, sugar and vanilla and pour over bread. mix lighty with wooden spoons. Add pecans and raisins and add to mix

Pour pudding into a large, buttered souffle dish and bake for 55 minutes. Cut edges with sharf knife to unmold.

Whiskey sauce: whisk together ingredients in a saucepan and simmer while stirring constantly until sauce is some thickened.

Serve half the sauce over the pudding and arrange the rest in a gravy bowl to be served alongside.