Bread Pudding with Whiskey Sauce

Recipe by: LACTAID® Brand

This bread pudding is extra special with our Bourbon Whiskey Sauce on top! Make sure to bookmark this one to try for your next lactose-free dessert.

Servings

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

16 ounces rye bread, no seeds, cubed

4 large eggs, beaten

1 ½ cups sugar

2 tablespoons vanilla extract

1 ½ tablespoons ground cinnamon

1 ½ cups raisins

Canola oil spray

2 tablespoons unsalted margarine

¾ cup sugar

1 large egg, beaten

4 tablespoons Bourbon whiskey

Preheat oven to 350 degrees F.
Soak cubed bread in LACTAID^® Fat-Free Lactose-Free Milk. Toss with hands to make sure LACTAID^® Fat-Free Lactose-Free Milk has soaked through.
Add eggs, sugar, vanilla, cinnamon and raisins to bread mixture and stir well.
Lightly spray a 9x13-inch rectangular baking dish and distribute bread mixture evenly in the pan.
Bake for 40 minutes or until the pudding puffs up and the top is firm and golden brown. Serve warm or cold.

Soften margarine and gradually blend in sugar. Add egg and beat well.
Place in a double boiler or small heavy saucepan. Whisk constantly over low heat until slightly thickened, about 5-8 minutes.
Remove from heat and stir in whiskey. Chill.