Best 9 Cins Version Of The Sugar Free Bread Pudding With Whiskey Sauce Recipes

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**Sugar-Free Bread Pudding with Whiskey Sauce: A Classic Dessert with a Healthy Twist**

Indulge in a guilt-free dessert experience with Cin's version of the Sugar-Free Bread Pudding with Whiskey Sauce. This classic bread pudding recipe has been transformed into a healthier treat without compromising on flavor. Made with wholesome ingredients and a luscious whiskey sauce, this dessert is a perfect blend of sweetness and sophistication. In addition to the main recipe, this article also includes two additional variations: a gluten-free version and a vegan version. Whether you're looking for a traditional bread pudding, a gluten-free alternative, or a vegan option, this article has got you covered.

Let's cook with our recipes!

OLD FASHIONED BREAD PUDDING REDUX (SUGAR FREE)



Old Fashioned Bread Pudding Redux (Sugar Free) image

An old fashioned recipe that I revamped to make sugar-free and lower in fat. This is an easy standby recipe for a quick prep desert that will wow family and guests alike. Original recipe from my circa 1963 Pillsbury Family Cook Book.

Provided by CookbookCarrie

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 cup Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg (less if grating your own)
1/2 teaspoon vanilla extract
3 eggs, beaten (it is okay to use egg beaters here)
3 cups 1% low-fat milk (bring almost to boiling point) or 3 cups 2% low-fat milk, scalded (bring almost to boiling point)
2 cups bread, cubes (I use day old italian bread leftovers)
1/2 cup raisins (optional) or 1/2 cup dates (optional)
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
  • Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
  • Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.

Nutrition Facts : Calories 173.9, Fat 8, SaturatedFat 4.1, Cholesterol 122, Sodium 389.4, Carbohydrate 16.4, Fiber 0.5, Sugar 7.1, Protein 8.7

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

VIRGINIA'S CINNAMON SAUCE (BREAD PUDDING, ICE CREAM, CREPES, ETC



Virginia's Cinnamon Sauce (Bread Pudding, Ice Cream, Crepes, Etc image

My favorite recipe from my grandmother, who would make this to go over bread pudding and other desserts. So simple to make, but special enough for a holiday table (or over bread pudding to celebrate the birth of a child in our family!). An absolute family tradition; I haven't seen anything else like it. I've come to find that it's a pretty flexible recipe -- you can add more or less cinnamon, sugar, or even other spices (nutmeg, ginger, and cardamom are all good in addition to the cinnamon). I like mine a bit thicker so I use less water than called for here (2 to 2 1/2 cups), but most in my family make it just like this. Quick, easy, and really yummy.

Provided by LightEra

Categories     Sauces

Time 12m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 5

1 cup sugar
3 tablespoons cornstarch
1 pinch salt
3 teaspoons cinnamon
1 teaspoon vanilla

Steps:

  • In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
  • Whisk 3 cups of water into the dry ingredients.
  • Bring to a rolling boil over medium-high heat, stirring frequently.
  • Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
  • Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

Nutrition Facts : Calories 74.6, Sodium 13.3, Carbohydrate 19, Fiber 0.3, Sugar 16.7

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

Serve whiskey Sauce over bread pudding - a flavorful dessert made with eggs, vanilla and whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 17

4 large whole eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2 cup raisins, if desired
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup butter or margarine
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
  • In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 36 g, TransFat 1 1/2 g

BEST EVER BREAD PUDDING WITH WHISKEY SAUCE



Best Ever Bread Pudding With Whiskey Sauce image

My ex-boyfriend is a chef and he and I spent weeks perfecting this recipe. We probably put on 20 lbs, so I hope you appreciate the sacrifice! Its very important to soak the raisins in whiskey overnight so that they plump up with whiskey goodness. Enjoy!

Provided by Chef Emstar

Categories     Dessert

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup raisins
1/4 cup Bourbon
4 cups stale bread, cubed
2 cups milk
1/4 cup sugar
2 large eggs
1 tablespoon pure vanilla extract
1/8 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 1/2 tablespoons unsalted butter
whiskey, sauce
1/2 cup sugar
1 large egg
1/2 cup butter, melted
2 tablespoons Bourbon

Steps:

  • Soak raisins in bourbon overnight.
  • Soak bread in milk for 1/2hr.
  • While soaking the bread preheat oven to 350 degrees.
  • Put the butter in a 9x9 pan and put in the oven to melt.
  • Remove when butter is melted and bubbly.
  • While the butter is melting, mix all other ingredients and add to bread.
  • Gently pour the mixture in pan over the butter and bake for 35mins.
  • For whiskey sauce:.
  • In double boiler, vigorously whisk egg and sugar until blended and warm to the touch and fluffy.
  • Add melted butter in steady stream while continuing to whisk.
  • Add bourbon 1Tbs at a time and taste. I usually use 1 ½-2Tbs.

Nutrition Facts : Calories 492.4, Fat 24.4, SaturatedFat 14.4, Cholesterol 152.7, Sodium 332, Carbohydrate 51, Fiber 1.2, Sugar 33.5, Protein 8.2

SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE



Sugar-Free Bread Pudding with Whiskey Sauce image

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.

Provided by KJEPPESE

Categories     Bread Pudding

Time 1h20m

Yield 24

Number Of Ingredients 11

1 (20 ounce) loaf French bread
1 quart milk
3 egg
2 cups granular sucralose sweetener (such as Splenda®)
2 tablespoons vanilla
3 tablespoons margarine, melted
1 cup raisins
1 cup granular sucralose sweetener (such as Splenda®)
1 egg
½ cup margarine, melted
¼ cup whiskey, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • 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 : Calories 174.5 calories, Carbohydrate 20.8 g, Cholesterol 34.3 mg, Fat 7.2 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 6.8 g

BREAD PUDDING WITH WHISKEY SAUCE RECIPE - (4.5/5)



Bread Pudding with Whiskey Sauce Recipe - (4.5/5) image

Provided by southerngrace

Number Of Ingredients 16

BREAD PUDDING:
9 cups day-old bread, croissants, or cinnamon rolls
1 cup dried fruit
3 eggs
2 cups granulated sugar
4 cups milk
1 tablespoon vanilla extract
1 teaspoon cinnamon
WHISKEY SAUCE:
1 cup butter
2 cups granulated sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon salt
1/2 teaspoon nutmeg
2 eggs

Steps:

  • BREAD PUDDING: Preheat your oven to 350°F. Grease a 9x13-inch baking dish. Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top. In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible. Bake for 60 to 75 minutes, or until you see no liquid when you press the bread in the middle of the pan. WHISKEY SAUCE: Melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes. Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat. When a boil is reached, cook for one minute, then remove from the heat. To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.

BREAD PUDDING WITH WHISKEY SAUCE III



Bread Pudding with Whiskey Sauce III image

This bread pudding is absolutely delicious!

Provided by LADYEM

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

6 eggs, lightly beaten
1 ½ cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
½ cup golden raisins
1 ½ cups white sugar
¾ cup butter
¾ cup corn syrup
½ cup whiskey

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
  • Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
  • Bake 45 minutes in the preheated oven, until lightly browned.
  • To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g

Tips:

  • Use a loaf of stale bread for a more authentic bread pudding texture.
  • If you don't have stale bread, you can toast fresh bread cubes in the oven at 350°F for 10-15 minutes before using them.
  • Use a combination of different types of bread, such as white, wheat, and rye, for a more complex flavor.
  • Add your favorite spices, such as cinnamon, nutmeg, or ginger, to the bread pudding for a warm and comforting flavor.
  • If you don't have whiskey on hand, you can substitute another type of liquor, such as rum or brandy.
  • Serve the bread pudding warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This sugar-free bread pudding with whiskey sauce is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with simple ingredients that you probably already have on hand, and it can be customized to your liking. Whether you are looking for a classic bread pudding recipe or something a little more unique, this recipe is sure to please. So next time you have a craving for something sweet, give this sugar-free bread pudding a try.

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