Bread Pudding with a twist and WHISKY

The traditional bread pudding was never my favourite growing up. I’m never to sure why, maybe the consistency was always too gooey for me. Horrible!

In our house, pudding is a necessity. My son-in-law joked the other day. He said if there’s no pudding, he’ll be very disappointed. Joking of course…

With winter approaching and in Natal we’ve recently had a cold snap, so any excuse for a hot pudding. Here’s the traditional bread pudding with a little twist.

You’ll thank me for the twist…..



2 Eggs

2 Tablespoons melted butter (I use Stork)

2 Tablespoons vanilla

2.5 Cups milk

2 Cups Sugar

8 – 10 Slices of raisin bread (cut into cubes)


Preheat the oven to 165°C.

Beat together the eggs, butter, vanilla and milk. Add the sugar and mix until the sugar is dissolved. Arrange the bread tightly in a pie dish / baking dish. Keep some crusts facing upwards. Slowly pour over the liquid, ensure you cover as much bread as possible. Bake for 60 minutes or until the crust is golden brown.

The smell that fills your home at this stage is unbelievable. Almost like a Pied Piper of Bread Pudding wafting through the village!

While the bread is baking, here’s the chance to make your WHISKY CREAM SAUCE. I’m not a social drinker, but after making this pudding, I believe all (ok some) puddings should have alcohol in it!!

1.5 Cups Sugar (please use Castor sugar)

125ml Butter

½ Cup cream

¼ Cup whisky (after tasting your sauce, you wouldn’t care what whisky to use)

Combine all the ingredients into a saucepan. Stir constantly over a low heat until the mixture reaches a low boil. Pour a small amount (I’m laughing at this stage because this is so delicious) over the individual servings of puddings.

Store leftovers in the fridge. When the need arises, walk past and pop a cube into your mouth.. smile like you know it!

Original recipe Tom Perrini

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