Bread Pudding with Whiskey Sauce

This is THE BEST recipe for bread pudding from the Southern Living cookbook.


For the pudding
  • 1 (1-pound) loaf French bread or sliced white bread, preferably stale (I use French baguette)
  • 4 cups milk (I use 2%)
  • 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
For the 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)


For the pudding:
  1. Break the bread into small chunks and put in a large bowl.
  2. Add the milk and let soak about 10 minutes; crush with hands until blended.
  3. Add eggs, sugar, raisins, and vanilla.
  4. Place butter into a 13 x 9 x 2-inch dish and place into the preheating oven to melt. Once the butter is melted, spoon the pudding mixture over the butter.
  5. Bake at 325 for about an hour or until pudding is very firm and lightly browned on top.
  6. After pudding has cooled, pour whiskey sauce over the entire dish, or serve on the side.
For the Whiskey Sauce:
  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.