Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

This month’s Secret Recipe Club assignment was A Spoonful of Thyme. Like me, Kathy’s a big fan of bread pudding and features several versions of it on her blog – San Francisco Bread Pudding, Apple Cinnamon Bread Pudding with Creamy Bourbon Sauce and  Bread Pudding with Brandy Sauce. Frankly, I couldn’t decide which version to tackle. Instead, I took elements of two – the San Francisco Bread Pudding and the Bourbon Sauce from the other.

Then I made it both dairy free and gluten free since that much cream, milk and gluten would send me to bed with a tummy ache for a week. Inspired by Kathy sneaking in shredded coconut into her bread pudding recipes, I used canned coconut cream instead of cream and rice milk instead of milk. In the sauce, instead of butter, I used a vegan buttery spread, too.  I also used leftover gluten free hot dog buns from the summer I had in the freezer – waste not, want not!

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

Even though it’s perfect for folks with food sensitivities to dairy, whey and gluten, my Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce is by no means a healthy dessert. It’s full of coconut cream, eggs and booze! So keep it for special occasions like Thanksgiving, Christmas, or other family celebrations. And watch your portions!

Since I was using Chattanooga Whiskey that I bought on my trip to Chattanooga, Tennessee last spring, instead of sugar I decided to sweeten the bread pudding and sauce with sorghum syrup, another southern staple. If you don’t have access to sorghum syrup, you can use honey, maple syrup or dark agave nectar instead.

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

Inspired by recipes for San Francisco Bread Pudding and Creamy Bourbon Sauce at A Spoonful of Thyme


For the pudding:

  • 8 cups gluten free bread, cut up into 1/2 inch cubes
  • 2 cups rice milk
  • 1 (14 ounce) can coconut cream
  • 1 cup sorghum syrup
  • 4 eggs
  • 1 cup orange flavored dried cranberries
  • 1/2 cup sweetened shredded coconut
  • 2 tablespoons gluten free vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the whiskey sauce:

  • 1 (14 ounce) can coconut cream
  • 1/2 cup rice milk
  • 1/2 cup sorghum syrup
  • 2 tablespoons rice starch
  • 1/2 cup Chattanooga Whiskey, divided
  • Pinch salt
  • 2 tablespoons buttery spread


For the pudding:

  1. In a large bowl, combine all ingredients and blend well. Let sit for 20 minutes so bread absorbs liquid.
  2. Preheat oven to 350 degrees.
  3. Pour into a greased 11 3/4 inch oven safe skillet or similarly large baking dish.
  4. Bake for 50 minutes until set. The pudding is done when it is puffy and golden brown. Serve warm with the whiskey sauce.

For the whiskey sauce:

  1. Combine coconut cream, rice milk, and sorghum syrup in a one quart saucepan and set over medium heat.
  2. In a small mixing bowl, blend the rice starch and 1/4 cup of the whiskey to make a slurry.
  3. Pour the slurry into the coconut cream and rice milk mixture and bring it to a boil.
  4. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
  5. Remove the sauce from the heat, add the salt, buttery spread, and the remaining whiskey.
  6. Serve warm.
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Makes 16 servings
  • Serving size: 1/16 of recipe

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15 thoughts on “Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

  1. Shelley C

    That looks and sounds absolutely fantastic. I love the flavor combination, I love the whiskey sauce… I love pretty much everything about it!! Great choice.

  2. Kate

    Bread pudding of any kind is heavenly, isn’t it? I love that you added cranberries and that you used coconut cream…mmmmm…. I am happy that you were able to make adjustments for your dietary needs…just sitting here wishing I could have a bowl for breakfast! Great SRC choice!!


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Recipe rating: 5 4 3 2 1