Recipe courtesy of Gale Gand
Show: Sweet Dreams
Episode: Cajun Sweets
Save Recipe Print
1 hr 23 min
15 min
8 min
1 hr
8 servings


For the pudding:
Whiskey sauce:


In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.

Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.

For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.

To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.

Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

More from:

Comforting Desserts

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Panettone Bread Pudding

Recipe courtesy of Ina Garten

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Lemon Rice Pudding

Recipe courtesy of Ree Drummond

Fresh Whiskey Sours

Recipe courtesy of Ina Garten

Banana Pudding

Recipe courtesy of Trisha Yearwood

Irish Soda Bread

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories