Bread Pudding with Whiskey Sauce

This recipe is from the Southern Living cookbook. It makes the best bread pudding you will ever have.
Serves 12-15


  • 1 (1-pound) loaf French bread or sliced white bread (I use French baguette), preferably stale
  • 4 cups milk (I use 1% or 2% fat)
  • 3 eggs, beaten slightly (I use large eggs)
  • 1 cup raisins (I skip this)
  • 1 1/2 cups sugar (I use 1 cup)
  • 2 tablespoons vanilla extract
  • 3 tablespoons butter, 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.
  3. Place butter into a 13 x 9 x 2-inch dish and place into a preheated oven to melt. Once the butter is melted, spoon the pudding mixture over the butter.
  4. Bake at 325 for 1 hour to 1 hour and 15 minutes or until pudding is very firm (check after 45 minutes).
  5. After pudding has cooled, pour whiskey sauce over the entire dish or cut into servings and pour sauce over individual 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)
Makes 1 1/2 cups
  1. Combine butter, sugar, and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves.
  2. Bring to a boil; reduce heat and simmer 5 minutes.
  3. Remove from heat. Let cool, and add whiskey.
  4. Pour over the pudding.