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Bread Pudding with Whiskey Sauce

Recipe by:


Yield: 18 servings
Prep Time:
Cook Time:
Total Time:
Bowl of bread pudding with whiskey sauce

16 ounces rye bread, no seeds, cubed

4 large eggs, beaten

1 1/2 cups sugar

2 tablespoons vanilla extract

1 1/2 tablespoons ground cinnamon

1 1/2 cups raisins

Canola oil spray

Optional: serve warm with Whiskey Sauce (see Note)

  1. Preheat oven to 350 degrees F. Soak cubed bread in LACTAID® Fat Free Milk. Toss with hands to make sure LACTAID® Fat Free Milk has soaked through.
  2. Add eggs, sugar, vanilla, cinnamon and raisins to bread mixture and stir well.
  3. Lightly spray a 9 x 13 rectangular baking dish and distribute bread mixture evenly in the pan.
  4. Bake for 40 minutes or until the pudding puffs up and the top is firm and golden brown. Serve warm or cold.

The recipe for Whiskey Sauce can be found on this site.

Nutritional Facts

Serving Size: 1/2 cup, without sauce

Amount Per Serving

Calories 185
Total Fat 1.87g
Calories from Fat 16.86kcal
Saturated Fat 0.74g
Cholesterol 48.89mg
Sodium 210.41mg
Total Carbohydrate 38.53g
Dietary Fiber 1.64g
Sugars 23.80g
Protein 6.15g
Calcium 103.75mg

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