Bread Pudding W/ Whiskey Sauce

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

I've loved Bread Pudding since I was a little boy! I don't believe there's such a thing as BAD Bread Pudding, but I DO believe this is perhaps the BEST I've ever had...hope it's yours, too! This is VERY rich & is best served warm w/ warm sauce. I suppose you could substitute vanilla or almond extract for the whiskey, but I've never done it.

Ingredients Nutrition

  • For the pudding

  • 1 small loaf French bread
  • 473.18 ml milk
  • 118.29 ml dates, chopped
  • 3 eggs
  • 236.59 ml sugar
  • 59.14 ml butter
  • 14.79 ml vanilla
  • 9.85 ml cinnamon
  • For the sauce

  • 59.14 ml butter, melted
  • 118.29 ml sugar
  • 1 egg yolk
  • 29.58 ml water
  • 29.58 ml whiskey (I prefer Jack Daniel's)


  1. For the pudding:.
  2. Preheat oven to 350°.
  3. Tear the french bread into small pieces, a little bigger than a quarter, into a large bowl.
  4. Combine the chopped dates & the milk with the bread & let stand for 15 minutes, stirring often.
  5. Beat together the remaining ingredients until well blended & gently stir into the bread mixture, until well blended.
  6. Put into a lightly greased 9 X 9 pan.
  7. Bake for 40-50 minutes or until a knife, inserted into the center, comes out clean.
  8. For the whiskey sauce:.
  9. Melt the butter in a small saucepan.
  10. Stir in the sugar, egg yolk & water.
  11. Stir constantly on medium heat until sugar is dissolved & sauce has thickened.
  12. Remove from heat & stir in the whiskey.
  13. ENJOY!

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