Rating: 4.59 stars
41 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • 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.

  • Bake for 45 to 60 minutes in the preheated oven, or until very firm.

  • 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.

  • 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.

Nutrition Facts

175 calories; protein 5.4g; carbohydrates 20.8g; fat 7.2g; cholesterol 34.3mg; sodium 240.2mg. Full Nutrition
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Reviews (42)

Most helpful positive review

Rating: 5 stars
06/17/2003
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. Read More
(57)

Most helpful critical review

Rating: 2 stars
09/12/2008
I would have rated this recipe at a 5-star except that there is an apparent typo. I believe that it should call for 2 teaspoons of vanilla instead of 2 tablespoons. Two tablespoons of vanilla ruins the recipe. Read More
(3)
41 Ratings
  • 5 star values: 29
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/17/2003
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. Read More
(57)
Rating: 5 stars
04/24/2006
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. Read More
(42)
Rating: 5 stars
02/09/2005
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. Read More
(33)
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Rating: 5 stars
12/01/2003
I made this at Thanksgiving for my mother who is diabetic. Well it was everyones favorite. I followed the instructions exactly except I used a 9X9 square baking dish and added about a cup of walnuts. It was delicious especially the whiskey sauce! I plan to make this at Christmas as well. Read More
(23)
Rating: 5 stars
01/15/2007
Great way to heat sauce without curdling egg is to put in small pot or bowl & place that in bowl of nuked hot water. Wanted sauce warm as says to serve pudding cold. Came out great with sour dough on hand. I would like slightly less sweet but everyone else thought fabulous. Added cinnamon & nutmeg to milk & wisked it till mixed in thoroughly before adding milk to bread. Thanks Kathy! Read More
(17)
Rating: 5 stars
04/26/2004
This was great! I modified this recipe to use some peaches from our tree last summer and made a sauce using 1 cup of peach juice 2T each of fat free half and half fat free sweetened condensed milk and Splenda 1T of vanilla and cinnamon to taste. Everything was very well received and didn't last long! Read More
(14)
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Rating: 4 stars
06/20/2007
I took the advice of others and doctoredd it up a bit. I reduced the raisins to 1/4 cup added 3 peeled pitted and chopped plums. I mashed one ripe banana and added it. I doubled the vanilla and added 1 tsp of cinnamon. For the glaze I replace the whiskey with lemon juice instead. The cooking time was increased an additional 20 minutes to reach the desired firmness. It was a hit with the family and we didn't have any leftovers either. Read More
(12)
Rating: 5 stars
01/23/2007
I substituted chopped pecans for the raisins (we don't like 'em) & this is by far the best bread pudding ever! I take it to pot lucks & even those who say they don't care for bread pudding want the recipe....I think it's the whiskey sauce. Read More
(10)
Rating: 5 stars
10/24/2006
This got rave reviews by my guests and my husband. Only one of my guests is a diabetic but I thought everyone would enjoy this recipe. And I "thought" right!! Be careful with how much whiskey you put in the sauce. Most of my guests liked it but others said it was a touch heavy with whiskey taste. That is of course a matter of personal preference. But ALL the reviews for the bread pudding was the same...."excellent flavor/texture". Super simple and fast to make also. Thank you for sharing. Read More
(10)
Rating: 2 stars
09/12/2008
I would have rated this recipe at a 5-star except that there is an apparent typo. I believe that it should call for 2 teaspoons of vanilla instead of 2 tablespoons. Two tablespoons of vanilla ruins the recipe. Read More
(3)