Sentry Foods Recipes

Bread and Butter Pudding with Irish Whiskey Cream Sauce

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    2 Comments

Yield: 6 to 8 servings


Cooking spray
1/4 cup golden raisins
1/2 cup hot water
4 Tablespoons butter, at room temperature
10 slices white bread
1 cup milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
3 eggs, beaten
Hot water
Whiskey Sauce:
1 3/4 cups heavy cream
2 Tablespoons granulated sugar
2 egg yolks
2 Tablespoons Irish whiskey


Preheat oven to 350 degrees F

Spray an 8- inch square baking dish with cooking spray. In a small bowl, cover raisins with hot water and soak for 10 minutes.

Butter the bread, remove crusts and cut each slice in half diagonally. Arrange half of the bread, buttered side up, in the prepared pan. Drain the raisins and sprinkle over bread. Arrange remaining bread over the raisins.

Stir milk, 1 cup cream, granulated sugar, cinnamon and nutmeg in medium saucepan over medium heat until mixture begins to boil, 5 to 7 minutes; stirring constantly. Remove from heat and whisk in vanilla extract and beaten eggs. Pour custard over bread, cover with aluminum foil and let sit for 10 minutes before placing in the oven.

Place covered dish in a 13 x 9- inch baking pan. Place the pan in the oven and pour enough hot water into pan to come 2/3 up the sides of the baking dish. Bake until custard is set, 50 to 55 minutes. Remove the foil covered pudding from the oven leaving the water-filled pan to cool inside the oven before removing.

Whiskey Sauce:
Stir 1 3/4 cups cream in a small heavy saucepan over medium heat until liquid just begins to boil. Remove from heat.

Whisk 2 tbsp granulated sugar and egg yolks in a small bowl until light and fluffy. Whisk egg mixture into cream. Place pan over low heat and stir constantly until sauce thickens, about 10 minutes. Stir in whiskey. Spoon warm sauce over each serving of pudding.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Nancy D Jamestown, NY

“This is exquisite! I made it last year and kept a hard copy of the recipe(and lost it). I'm so glad it is still here. My guests had their eyes roll back in the tops of their heads. Is it a great deal of work and expense: yes. However, this year, having tried it once, It seemed like half the trouble as I knew the utensils, procedure, and what the finished product was like. Last year, I actually made it twice and slipped the bread pudding into plastic bags and froze single portions. To serve again, I only had to recreate the Whiskey Sauce and it was as good as the first serving. ”

Recipe Rated Five Stars - Top Rating

Janine B Garden City, SC

“This is a wonderful Bread Pudding. I made this larger, since I wanted to freeze in portions. Just as Nancy D said, all you have to do is make the whiskey sauce, when ready to serve the pudding. So delicious. Try this, you will like it!”

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