Bread Pudding with Whiskey Sauce Recipe | Vegetarian Times Skip to main content

Bread Pudding with Whiskey Sauce

Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking.


Ingredient Set Name: 

Bread Pudding


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3 large eggs
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2 large egg whites
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1 cup skim milk
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¾ cup maple syrup
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1 tsp. vanilla extract
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1½ tsp. ground cinnamon
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⅛ tsp. ground nutmeg
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5 cups cubed day-old whole-wheat sandwich bread (1-inch cubes)
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½ cup raisins
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½ cup dried cranberries

Ingredient Set Name: 

Whiskey Sauce


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1 cup light brown sugar
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¼ cup bourbon


1. Preheat oven to 350°F. Whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins, and dried cranberries, and let stand 5 minutes to allow bread to absorb custard.

2. Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan. Bake 35 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.

3. To make Whiskey Sauce: Combine sugar and ½ cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whiskey Sauce over Bread Pudding.

Nutrition Information: 

8 g
Total Fat: 
4 g
Saturated Fat: 
1 g
75 g
80 mg
198 mg
3 g
59 g
Serves 8

Comments on this Recipe

Very tasty - we used the two end pieces from a loaf of whole wheat sandwich bread. A great way to use up the slices no one wants! If you halve the recipe you only need 1 1/2 slices or so. The sauce adds a great dimension but I think this pudding would also be complete with whipped cream and a mint sprig.

so substitute everything thats NOT VEGAN in this receipe. All Dairy. and the Brown Sugar for Date Sugar and less goes in its sweeter.

This syrup is so delicious and so easy to make, that I make it to have on pancakes and waffles too. Like so many great VT recipes, it still occupies a place in my neurons years later.