I Love This Pudding And I Cannot Lie

This bread pudding is delicious on its own, but that incredible whiskey sauce is what turns this into a winner!


Now, don’t be scared even if you’re not a fan of whiskey. I have to say, I don’t like whiskey at all but I still think this sauce is amazing! The whiskey brings in just the right amount of flavor, and it pairs so perfectly with the bread pudding. My husband used to say whiskey goes to waste if you use it in cooking, but he doesn’t think so, anymore! This is one of his favorite desserts, too.



10 ounces stale French bread, crumbled

1cup unsalted Land O’ Lakes butter, melted

2 cups Domino sugar

3 Eggland’s eggs

2 tablespoons pure vanilla extract

1 cup Sun-Maid raisins

1 cup chopped pecans

1 cup shredded coconut

cinnamon & nutmeg (about 1 tsp of each)


3 cups McArthur milk


Whiskey sauce:

1cup unsalted Land O Lakes butter

1 1cups confectioner’s sugar

2 egg yolks

1cup Bourbon



Preheat the oven to 350 degrees and set the oven rack in the lower third of the oven. Grease a 9×13 inch baking pan, set aside

Mix together all pudding ingredients. It should be very moist, but not soupy (you may add less or more milk). Pour the mixture into the baking pan and bake 1 hour and 15 minutes until top is golden brown.

Whiskey sauce:

Cream  the butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in the egg yolks. Add the bourbon gradually, stirring constantly. Take the sauce off the heat, it will thicken as it cools.




Quick tip: Pour the cooled sauce over the warm bread pudding.


You always use TruMoo milk. The only TruMoo milk I can find is flavored. I do not think that would do in
your recipes. Why do you use this milk?
Thanks, Mary Reeves

Apple juice would be a good substitute Orange juice would liven it up a bit. I prefer rum over bourbon if alcohol isn’t the issue.

Mine didn’t either, when I used the one in the row of icons.
Then I moved my cursor over the picture of the pudding, before the recipe started. A Pinterest icon appeared on top of the picture. I clicked on that, and it worked perfectly. I went to Pinterest to make sure that I could click through to the recipe, and I could.

The sauce isn’t baked. It’s made on the stove then after it’s removed from the heat the yolks are added so they aren’t cooked. If I’m understanding this recipe the sauce is poured over the baked product. The instructions are incomplete to me.

The residual heat cooks the yolks, which is why you need to whisk constantly while adding them and stirring in the bourbon.

None of the recipe roost post will post to my pinterest. I really would love to have it where I could keep your posts.

I have found with Pinterest when I try to post it the first time it won’t them I try again and it works no problem. So just try a second time.

Wish we could use Pinterest to save recipes i have no printer and i am 85 ylike rs. old and would like to keep the recipe to make it .

Hey Ronnie! My email address is cyberageous[at]hotmail.com. If you send me your address, I would be happy to print this recipe and mail it to you. I love to cook and admire someone else that does!

People tend to be quite serious about their liquor so we figured we’d let the one making the pudding determine the type of bourbon to use.

how about the raisins, I’m just not a raisin person. maybe another, peaches, apricots, pineapple, cooked apples or maybe cut back on the raisins & pick the others out ?

I’m going with white raisins and rum instead of bourbon. Rum raisin ice cream on top. Oh baby! I can’t wait!

Since the sauce isn’t brought to a boil with the whiskey, it will still have alcohol in it. Can you reduce the whiskey in a separate pan before adding it to the other ingredients without any negative effect? One wouldn’t want the little ones to get “tipsy!” 🙂

This looks delicious. The only other time I had Bread Pudding with Whiskey Sauce is when I went to a restaurant in the mall. I was skeptical at first, but when I tried it I was hooked. I’m going to have to try to make this sometime.

I am going to make this, I love bread pudding my aunt used to make it and when she died her recipe went with her. Thank you so much!!!

If you hilite the recipe by left clicking and dragging it from top to bottom, then click copy, then go to your word page and paste, you can print it.

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