Special Feature: Products Sally Recommends

Bread Pudding with Whiskey Sauce

by Sally Bernstein

Serves 8

10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup whipping cream
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
¼ cup melted butter
½ cup seedless raisins


Combine bread, milk & cream.  Beat eggs, add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg.  Stir in butter & raisins. 

Pour into buttered 2 quart baking dish, set in pan of warm water about 1 inch deep.

Bake 350 degrees for 1 hour and 20 minutes or until knife inserted in center comes out clean.


Whiskey Sauce


3 egg yolks
1 cup sugar
1 tsp. vanilla
1 ½ cups milk
1 Tbsp. cornstarch
¼ cup water
1 ½ oz. brandy

In saucepan slightly beat egg yolks, then add sugar, vanilla and milk.  Cook, over low heat, until mixture comes to a boil.  Blend cornstarch in water and stir into hot mixture.  Continue cooking until thickened.

Remove from heat and stir in brandy.

Serve warm or room temperature.


© Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory