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Louisiana Bread Pudding with Whiskey Sauce

A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.

Source: Martha Stewart Living, November 2005


For the Bread Pudding

For the Whiskey Sauce


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How would you rate this recipe?
  • muzicktrash
    15 JUL, 2018
    Excellent recipe. Indeed, it is heavy on the bourbon and we like it like that -- we tend to get a mild buzz off of it each time we have a serving. I, too, swapped in cranberries instead of raisins. The whiskey sauce is delicious but I may also try making a whiskey custard to serve with it instead.
  • katec
    19 FEB, 2012
    Fantastic dessert. Heavy on the bourbon flavor.
  • missladysoul
    23 NOV, 2008
    I adore this and make it every single year for Thanksgiving. Now it is tradition. My family LOVES it. I use dried cranberries instead of raisins since I hate them. It is the most delicious dessert and the whiskey sauce is great in coffee too.
  • lavi
    29 JAN, 2008
    This was GREAT!! simple, easy and DELICIOUS!! i didn't like the whisky sauce too much and i might just serve it with a simple plain custard sauce in the future. i also substitued shaved almonds for the raisins as my family is not a big fan of raisins and it work out well.
  • knittygirl
    6 JAN, 2008
    This was fantastic. I used golden raisins and added silvered almonds. It was quick and easy to make. I will certainly put this in my dessert rotation!

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