Margarita's International Recipes


Bread Pudding with Whisky Sauce

Bread Pudding is a very popular recipe both in the United States and the Caribbean. And why not? It's cheap, delicious and simple to make. This particular version was very simple, and while satisfying not particularly memorable. The whisky sauce was definitely essential.

Bread Pudding with Whisky Sauce


For the bread pudding

  • 1 loaf French bread
  • 3 eggs
  • 4 cups milk
  • 2 cups sugar
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 1 cup raisins
  • 3 Tbsp. butter, melted

For the sauce

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs, beaten
  • 2 Tbsp. whiskey or more.


Preheat oven to 350F.

Tear bread into pieces and place in a large bowl. I a separate small bowl beat the eggs. Add the milk and beat until blended. Pour milk mixture over bread, mix well and then squeeze with your hands, making sure all the pieces are soaked. Add the sugar, vanilla extract and raisins and combine.

Coat a 9" x 13" ovenproof baking pan with the melted butter. Pour pudding into the pan and bake 40 minutes. Cool slightly before serving.

While you wait for the pudding to cool, make whisky sauce. Mix sugar, butter and eggs with an electric mixer until creamed. Transfer to a heavy small pot and heat over very low heat until the mixture blends, stirring frequently. Cook until it thickens. Remove from the heat and mix in the whisky. Add more whisky to your taste. Serve warm over the bread pudding.

Adapted from a recipe at the Gumbo Pages.

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