Louisiana Bread Pudding with Whisky Sauce


  • 1/2 cup butter
  • 1 cup sugar
  • 1 and 1/2 cups water
  • 3 eggs, beaten
  • 1 13 oz can evaporated milk
  • 1 tsp pure vanilla extract
  • 1 cup raisins
  • 1 loaf French bread, broken into small pieces
  • 1 tsp cinnamon


  • Melt butter in a saucepan.
  • Add the sugar and stir until dissolved.
  • Add water and heat through, but do not boil.
  • Whisk in the eggs, evaporated milk and vanilla, then stir in raisins.
  • Grease and 9 x 12 casserole dish.
  • Add the bread, then pour the mixture over the bread. sprinkle with cinnamon.
  • Bake in a preheated 350 degree oven for about 45 minutes. Take care not to over bake. 
  • For the whiskey sauce, slowly cook butter and sugar until sugar dissolves.
  • Mixture should be thick and very hot.
  • Add eggs and beat very quickly.
  • Cool slightly and add whiskey.
  • Serve hot or cold over the bread pudding.

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