Recipe courtesy of Serena Ball, M.S., R.D.

Bread Pudding with Dates and Orange Whiskey Sauce

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 1 hr 5 min
  • Yield: About 8 servings
What could be more indulgent than velvety whiskey sauce drizzling down the sides of rich bread pudding? Don't worry, it's a healthy indulgence!


Bread Pudding: 

Orange Whiskey Sauce:


  1. For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on). 
  2. Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture. 
  3. Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes. 
  4. For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.