Bread Pudding with Whiskey Sauce

Mirza Trist LaBiche Berg

This recipe from my grandmother is the quintessential “Mamie” recipe, to me.  There may be other Mamie favorites to other people in the family:  Pork Chops and Lima Beans, Blue Cheese Dip spread on a celery stick, Stuffed Artichokes (hmmm, that’s a pretty good one, too).  I even have Mamie on video giving this recipe.  Of course, it MUST be served with Whiskey Sauce.

This recipe can be increased for any number, always using these proportions.

1 egg

1 heaping tablespoon sugar

1 cup milk

½ teaspoon vanilla

1 slice stale French bread (crusts removed if desired)

¼ to ⅓ cup raisins

Beat egg and sugar together.  Add milk and vanilla and mix.  Put in a casserole dish.  Put in a slice of bread and the raisins.  Bake at 250° for 30 minutes, mix it up to break up the bread and distribute the raisins, and cook for about another 30 minutes, or until light golden brown and knife comes out clean when inserted in the center.

2 servings

Whiskey Sauce

1 stick butter, softened

2 cups powdered sugar


Cream together butter and sugar, and add enough bourbon to make a pourable sauce.

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