Microwaved Raisin Bread Pudding with Whiskey Sauce

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 7 slices raisin bread, cut into 1" cubes (about 2 cups)
  • ¼ cup packed light brown sugar
  • ¼ tsp. salt
  • 2 cups milk
  • ¼ cup butter, cut into pieces
  • 2 large eggs, beaten
  • 1 cup sugar
  • 2 Tbsp. bourbon
  • ¼ cup butter, cut into pieces
  • 1 large egg, beaten


  • Spread the bread cubes in a 10" × 6" glass baking dish. Sprinkle with the brown sugar and salt. Place the milk and butter in a 4-cup glass measure and microwave for about 4 minutes, or until hot. Whisk in the eggs and pour evenly over the bread cubes. Microwave on high for 9 minutes, or until a knife inserted into the center comes out clean. Turn the dish once 180 degrees at the midway point.
  • To make the sauce, mix the sugar and bourbon in a 2-cup glass measure; stir in the butter. Microwave for 2 minutes, or until the mixture is bubbly. Stir some of the sauce mixture into the egg, then pour the egg back into the bourbon mixture and whisk until smooth. Serve the sauce warm over the warm bread pudding.