Carole’s Traditional Thanksgiving Bread Pudding

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This is our traditional Thanksgiving dessert. The recipe can be doubled for a larger crowd. Just make sure you check the center for doneness if you make a double batch..

Preparation time: 30 min
Cooking time: 30 min

Difficulty: Easy - for beginners
Serves: 6-8


Ingredients for Bread Pudding
• 1 loaf French bread
• 1 quart milk
• 3 beaten eggs
• 2 cups sugar
• 2 tablespoons vanilla
• 3 tablespoons real butter
• 1 cup raisins; half regular, half golden
• ½ teaspoon nutmeg

Ingredients for Whiskey Sauce
• 1 stick real butter
• 1 cup sugar
• 1 beaten egg
• Whiskey to taste


Directions for Bread Pudding

Pre-heat oven to 350 degrees. Soak bread in milk; crush with hands until well mixed. Mix sugar, eggs, vanilla, raisins and nutmeg together. Add to bread and milk and mix together. Melt butter in a 9x12 baking dish. Pour mixture over the melted butter and bake for 30 minutes or until a knife inserted in the center comes out clean. Cover with whiskey sauce and run under the broiler until the sauce candies, about a minute or two. Watch it carefully. If it catches fire take it out immediately and blow out the fire. This will not harm the dessert. It will turn the whiskey sauce into a hard candy like crust and is delicious.

Directions for Whiskey Sauce

While the break pudding is baking, cook sugar and butter in double boiler until very hot and sugar is dissolved. Slowly add beaten egg and beat with a whisk very quickly. The hot mix will immediately cook the egg so you must do this very carefully to avoid clumps of cooked egg in the mix. Let cool and add whiskey to taste. Pour over the bread pudding and broil as directed above. Enjoy!


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