Search thousands of recipes reviewed by home cooks like you.

Sugar-Free Bread Pudding with Whiskey Sauce

Sugar-Free Bread Pudding with Whiskey Sauce

  • Prep

  • Cook

  • Ready In

KJEPPESE

FANTASTIC bread pudding recipe from the famous Bon Ton Cafe in New Orleans, modified into a sugar-free format, using sucralose sweetener, that tastes AMAZING! For a non-alcoholic version, use vanilla in place of whiskey.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
  3. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  4. To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  5. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MYDOT
57
6/17/2003

I made this bread pudding exactly by the recipe with one exception, I used a dozen biscuits instead of the french bread. I have several Aunts and Uncles who are diabetic and was looking for a new recipe that they could enjoy at a family dinner. This caught my eye because my oldest Aunt had been talking about the great biscuit puddings that my grand mother used to make when they were all growing up. While they all said that this was not quite like what Mom used to make they all enjoyed it very much and three of them had to have copies to make later at home. This was my first experience cooking with Splenda but it was simply fantastic and I will be using it again, probably many times. I will make this pudding again too.

Phyllis
42
4/24/2006

I made this bread pudding and it was delcious. I didn't make the whiskey sauce though. It is good enough without a sauce. I did add some cinnamon though, and only put in 1/4 cup of raisins to keep the sugar content lower. I was glad to find a sugar free recipe because I have been trying to convert recipes and they always come out too dry. Sometimes they go in the garbage, BUT not this one.

ANNALISA2
32
2/9/2005

I made this dessert for a Mardi Gras dinner Monday night (with different dishes from New Orleans). My friend is 8 months pregnant and has gestational diabetes so I made this sugar-free dessert to accommodate her. IT WAS OUT OF THIS WORLD! I've never cooked sugar free; never used any aspartame products in cooking but you couldn't tell there wasn't sugar in it! And the whiskey sauce...WOW that really made it delectable. I put the individual servings (cubed and sauced) into Creme Brulee forms (these are little quiche pan-like cassarole forms) and put them under the broiler. Definitely a huge hit and easy to make.