Easy Bread Pudding Recipe with Whiskey Sauce

Bread Pudding with Whiskey Sauce in a yellow skillet with a serving knife.

You have to try this easy bread pudding with whiskey sauce recipe.

Bread pudding is a super simple dessert to make. Plus, it’s very thrifty since you can use up stale bread or leftover dried fruit from holiday baking.

I find this simple recipe is the perfect way to use up those bread ends that no one seems to want to eat, too.

How to make bread pudding with whiskey sauce

Traditionally, many bread pudding recipes use rum, whiskey, or bourbon sauce. I used Chattanooga Whiskey that I bought on a trip to Tennessee.  Feel free to use your favorite brand of bourbon or Southern whiskey.

To make the best bread pudding:

1. In a large bowl, combine all ingredients and blend well. (Make sure the egg yolks are well beaten.) Let sit for 20 minutes so the bread absorbs the liquid.

Use the back of a spoon to push the bread into the egg mixture.

2. Heat oven to 350 degrees F.

3. Pour into a greased 11 3/4 inch oven-safe skillet or similarly large baking dish.

4. Bake the bread mixture for 50 minutes until set. The pudding is done when it is puffy and golden brown. Serve warm with the whiskey cream sauce.

To make the whiskey sauce:

1. Combine coconut cream, coconut milk, and sorghum syrup in a medium saucepan and set over medium heat.

2. In a small bowl, blend the cornstarch and 1/4 cup of whiskey to make a slurry.

3. Pour the slurry into the coconut cream and coconut milk mixture and bring it to a boil.

4. Reduce to low 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 the warm bread pudding with the whiskey sauce.

A skillet of bread pudding with glasses of whiskey.

How to make gluten-free bread pudding

I used leftover gluten-free hot dog buns I had in the freezer. You can use any kind of gluten-free bread as I do in my Pumpkin Bread Pudding.

This recipe is a terrific way to use old bread or stale bread, too.

Gluten-free raisin bread would be awesome. I’ve had Irish bread pudding and French bread pudding. Both were amazing!

So If you have gluten-free recipes for other types of bread, use those.  (And if you’re not gluten-free, use whatever bread you like!)

How to make a dairy-free bread pudding

I made my easy bread pudding dairy-free by eliminating the heavy cream.

Instead, I used canned unsweetened coconut cream. I like coconut cream since it’s thick and creamy. I also prefer unsweetened, since you add sweetener.

I used unsweetened coconut milk instead of milk since it goes well with the shredded coconut. Other options are unsweetened:

  • soy milk
  • oat milk
  • almond milk
  • flax milk
  • rice milk

Finally, instead of butter, I used a vegan buttery spread like Earth Balance.

What kind of sweetener should I use?

I instead of sugar or brown sugar, I sweetened this recipe with sorghum syrup.

You can find this southern staple online or in beer and wine shops.

If you can’t find sorghum syrup, use real maple syrup instead.

A skillet of Bread Pudding with Whiskey Sauce with serving knife, forks, bourbon bottle and glass, and pitcher of sauce.

What else can I add to this bread pudding recipe?

Raisins: This is a recipe for bread pudding without raisins. Instead, it uses 1 cup dried cranberries.

But you can use 1 cup raisins or golden raisins instead if you prefer.

Soak raisins in hot water for 10-15 minutes until softened. Then drain through a fine sieve. Sprinkle raisins over the bread mixture.

Chocolate: Decadent desserts need chocolate chips! If you want to keep this gluten and dairy-free, use Enjoy Life Baking Chocolate Semi-Sweet Mini Chips.

Who doesn’t love chocolate bread pudding?

Caramel sauce: You can drizzle some dairy-free vegan caramel sauce on the bread pudding instead of the whiskey sauce for those who don’t imbibe.

Or add a few tablespoons the whiskey sauce recipe. Just call it an extra whiskey caramel sauce surprise!

Cinnamon sugar: If you have some cinnamon sugar, you can sprinkle that on top of the bread pudding instead of the whiskey sauce or in addition to it.

More delicious gluten free desserts

For something unique, try Lemon Flavored Meringue Cookies or this Easy Cake Mix Whoopie Pies Recipe.

If you like cookies, try this M&M Chocolate Chip Cookies Recipe, this Rice Flour Snickerdoodles Cookie Recipe or Peppermint Thumbprint Hershey Kiss Cookies Recipe.

You can use different types of “mix-ins” to make this Gluten Free Oatmeal Cookies Recipe truly unique.

These Gluten-Free Dairy-Free Pine Nut Cookies were inspired by a trip to the Grand Canyon.

Yield: 16 SERVINGS

Easy Bread Pudding with Whiskey Sauce Recipe

Easy Bread Pudding Recipe with Bourbon Sauce

On the lookout for a terrific recipe for bread pudding with whiskey sauce? This easy recipe for bread pudding with sauce is gluten-free and dairy-free.

Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes

Ingredients

For the bread pudding:

  • 8 cups gluten free bread, cut up into 1/2 inch cubes
  • 2 cups unsweetened coconut milk
  • 1 14-ounce can unsweetened coconut cream
  • 1 cup sorghum syrup or real maple syrup
  • 4 eggs
  • 1 cup dried cranberries
  • 1/2 cup shredded coconut
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the whiskey sauce:

  • 1 14-ounce can unsweetened coconut cream
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup sorghum syrup
  • 2 tablespoons corn starch
  • 1/2 cup whiskey or bourbon, divided
  • Pinch sea salt
  • 2 tablespoons non-dairy vegan butter spread

Instructions

For the bread pudding:

  1. In a large bowl, combine all ingredients and blend well. Let sit for 20 minutes so the bread absorbs the 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, coconut milk, and sorghum syrup in a medium saucepan and set over medium heat.
  2. In a small bowl, blend the cornstarch and 1/4 cup of whiskey to make a slurry.
  3. Pour the slurry into the coconut cream and coconut milk mixture and bring it to a boil.
  4. Reduce to low heat and simmer, stirring occasionally, for 5 minutes.
  5. Remove the sauce from the heat, add the salt, butter spread, and the remaining whiskey.
  6. Serve the warm bread pudding with the whiskey sauce.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 503Total Fat: 20gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 202mgCarbohydrates: 76gFiber: 2gSugar: 62gProtein: 5g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on October 14, 2013. Updated with new pictures and information.

14 thoughts on “Easy Bread Pudding Recipe with 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.

    Reply
  2. SeattleDee

    What a will-power testing recipe! Thanks for noting your adaptations – this will be useful when preparing this recipe for DI and GI friends.

    Reply
    1. Anne-Marie Nichols Post author

      The kids are eating it for breakfast. I’m pretending not to notice. Or care. Because I want to eat it for lunch!

      Reply
  3. 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!!

    Reply

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