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Bread Pudding With Whiskey Sauce

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“The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.”
1hr 20mins

Ingredients Nutrition


  1. For the pudding:
  2. In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
  3. Add raisins.
  4. Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
  5. When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
  6. It needs to be very wet and somewhat “giggly”.
  7. Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
  8. The pudding should bounce back a little and the knife should come out almost clean from the center.
  9. The pudding will look very raised and “poofy” when you remove it from the oven.
  10. It will fall in a minute.
  11. For the Sauce:
  12. In a small saucepan, melt one stick butter or margarine.
  13. Add brown sugar and stir constantly until melted.
  14. Add whiskey and stir again until heated.
  15. Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

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