Bread Pudding with Whiskey Sauce

This recipe is from the Southern Living cookbook. It makes the best bread pudding you will ever have.


  • 1 (1-pound) loaf French bread or sliced white bread (I use French baguette), preferably stale
  • 4 cups milk
  • 3 eggs, beaten slightly
  • 1 cup raisins (I skip this)
  • 1 1/2 cups sugar (I use 1 cup)
  • 2 tablespoons vanilla
  • 3 tablespoons butter or margarine, melted
  • Whiskey Sauce (see below)


  1. Break the bread into small chunks and put in a large bowl.
    Add the milk and let soak about 10 minutes; crush with hands until blended.
  2. Add eggs, sugar, raisins, and vanilla.
    Pour the melted butter into a 13 x 9 x 2-inch pan.
    Spoon the pudding mixture into pan.
  3. Bake at 325 for 1 hour to 1 hour and 15 minutes or until pudding is very firm (check after 45 minutes). Let mixture cool; then cut into squares. Place in dessert dishes, and spoon Whiskey Sauce over each serving. Yield 12-15 servings.

Whiskey Sauce

  • 1/2 cup butter
  • 1 cup sugar (I use 3/4 cup)
  • 1/2 cup half-and-half
  • 2 tablespoons whiskey (or 1 tablespoon vanilla extract)

Combine butter, sugar, and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Pour over the pudding. Yield 1 1/2 cups.