While called Whiskey Sauce, Brennan's does call for brandy.


  • 10 slices day old bread, broken in pieces
  • 4 cups milk scalded
  • 1 cup cream
  • 4 eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup butter, melted
  • 1/2 cup seedless raisings
  • Whiskey Sauce
  • 3 egg yolks
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 1/2 cup milk
  • 1 Tbsp. cornstarch
  • 1/4 cup water
  • 1 1/2 oz. brandy (or more to taste)


Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep. Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean. 8 servings.
Whiskey Sauce
In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled.

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Submitted 6/13/05.
Source: Brennan's New Orleans Cookbook
Submitted By: Linda
Brennan's Bread Pudding with Whiskey Sauce