Cinnamon Bread Pudding with Whiskey Sauce
Submitted by kcfagan
Cinnamon bread pudding with raisins and a warm whiskey-yogurt sauce. A lighter take on the Southern classic using skim milk and egg whites without losing any comfort.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
75 minAll the warmth and soul of a New Orleans bread pudding with a lighter conscience.
Cinnamon bread cubes soak up a custard made with skim milk and egg whites, studded with plump raisins, then bake until golden and set.
The whiskey sauce is where things get interesting: a simple sugar syrup spiked with bourbon, cooled slightly, then stirred together with vanilla yogurt for a creamy, boozy drizzle that pools into every nook.
It’s comfort food that doesn’t sit heavy, and it feeds eight generously.
Pro Tips
- Let the bread cubes soak in the custard for the full 5 minutes before baking. Dry spots mean uneven texture.
- Use day-old cinnamon bread for best results. Fresh bread absorbs too much liquid and turns mushy.
- For a non-alcoholic version, swap the whiskey for ¼ cup water plus 1 teaspoon brandy extract. You’ll still get that warm, boozy flavor.
- Serve the sauce warm, not hot. Cooling it to lukewarm lets the yogurt blend in smoothly without curdling.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Butter (or non-stick spray) a 13 x 9 x 2 inch (3 quart) baking dish .
Combine bread cubes and raisins in buttered dish.
In medium bowl, combine eggs, egg whites and ¾ cup sugar; beat well.
Add hot milk.
Mix well.
Pour mixture over bread and raisins; let stand 5 minutes.
Stir gently and bake for 25 to 35 minutes or until liquid is absorbed.
Meanwhile, in a small saucepan, combine 1 cup sugar and water, mix well.
Bring to a boil and boil for 5 minutes.
Remove from heat; stir in whiskey.
Cool to lukewarm.
Stir in yogurt.
Serve warm bread pudding with warm sauce.
TIP: To substitute for whiskey, use ¼ cup water and 1 teaspoon brandy extract.
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