Check out what Audrey at Delishably had to say about this fabulous recipe:

“The first time I made bread pudding, I had never even tasted it and made it for my brother-in-law. The recipe was a Betty Crocker recipe from the 1970s and involved toasting the bread, spreading butter on it, basically sandwiching it together, and layering it in a casserole dish. Then it called for pouring milk, eggs, sugar, vanilla and raisins over that and baking. I had to admit the first time I smelled it baking I thought ‘wow – where have you BEEN all my life?’ It smelled wonderfully delicious and Irv was more than pleased with the result. It became my signature dish for years that I always made for him. He would just pour a little milk over the basic recipe that I made and call it certifiably delicious.”

I went with apple in this recipe, both because of the flavor of the sauce and because I am just not a big fan of raisins in a dessert like this. A lot of people love raisins in bread pudding, though. And bread pudding naturally lends itself to variations, so once you have a good feel for this recipe, you can easily tweak it according to your own tastes. Enjoy!

Ingredients

For the Bread Pudding:

3-1/2 cups McArthur skim milk

3/4 cup Domino sugar (or sugar substitute)

3/4 cup egg substitute (or 3 eggs, beaten)

1/2 cup Sun-Maid raisins (or other dried fruit–I actually prefer apple in this recipe, given the ingredients in the whiskey sauce)

2 tablespoons McCormick vanilla

1 teaspoon McCormick ground cinnamon

1 teaspoon Land O Lakes butter melted (or use butter flavoring)

About 5-1/2 to 6 cups of French bread or other dense bread cut into 3/4-inch cubes (or substitute bread cubes NON-SEASONED)

2 tablespoons butter or margarine melted (I used Land O’Lakes butter)

Cooking spray (e.g., Pam or Misto)

13″ x 9″ pan or baking dish

For the Whiskey Sauce:

1/4 cup Domino sugar

1/2 cup unsweetened Northland apple juice

1/4 cup bourbon whiskey or flavoring to match (I used some Maker’s Mark.)

2 tablespoons margarine or butter

1/8 teaspoon McCormick ground cinnamon

2/3 cup water

2-1/2 teaspoons Argo cornstarch

Instructions:

Bread pudding:

Combine milk, sugar, eggs or egg substitute, raisins, vanilla, cinnamon, butter or butter flavoring- mix everything thoroughly. Add the bread cubes and toss gently. Let the mixture stand for 1 hour before baking.

Heat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.

Add margarine or butter into the bread/milk mixture and toss gently. Spoon mixture into the prepared pan. Bake for 45 minutes or until pudding is set. It may look a little undone, but it will set up in the next 15 to 20 minutes after removing from the oven.

Serve warm or at room temperature. Cut into 12 squares – place on individual dessert plates. Top with whiskey sauce.

Whiskey sauce:

Combine sugar, apple juice, bourbon and margarine (or butter).

Cook over medium heat until sugar dissolves.

Combine water and cornstarch. Stir well and add to apple juice mixture.

Bring to a boil and cook stirring constantly for 1 minute.

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Quick Tip: I like to top my bread pudding off with a dollop of vanilla ice cream.

Thanks to Audrey at Dishably for this easy but delicious recipe. Image credit star5112.