Bread Pudding with Whiskey Sauce

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce from This Mama Cooks! On a Diet -

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One of my favorite desserts is bread pudding. However, I rarely get to enjoy it when we go out to eat because it contains a two things I have to avoid: gluten and dairy products. Instead, I make it at home when the mood strikes me. This recipe for Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce substitutes coconut cream for whipping cream, rice milk for cow’s milk, and gluten free bread for French bread.

This recipe also celebrates two of my favorite culinary discoveries while traveling in neighboring Tennessee: Chattanooga Whiskey and sorghum syrup. If you’re unable to come by either, feel free to use bourbon and maple syrup instead.  In addition, regular dried cranberries can be used if your store doesnít have orange flavored ones.

Cranberry & Coconut Bread Pudding with Chattanooga Whiskey Sauce

Inspired by recipes for San Francisco Bread Pudding and Creamy Bourbon Sauce at A Spoonful of Thyme

Prep Time: 40 Minutes

Cook Time: 50 Minutes

Makes 16 servings


For the pudding:

  • 8 cups gluten free bread, cut up into 1/2 inch cubes
  • 2 cups rice milk
  • 1 (14 ounce) can coconut cream
  • 1 cup sorghum syrup
  • 4 eggs
  • 1 cup orange flavored dried cranberries
  • 1/2 cup sweetened shredded coconut
  • 2 tablespoons gluten free vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the whiskey sauce:

  • 1 (14 ounce) can coconut cream
  • 1/2 cup rice milk
  • 1/2 cup sorghum syrup
  • 2 tablespoons rice starch
  • 1/2 cup Chattanooga Whiskey, divided
  • Pinch salt
  • 2 tablespoons buttery spread


For the pudding:

  1. In a large bowl, combine all ingredients and blend well. Let sit for 20 minutes so bread absorbs liquid.
  2. Preheat oven to 350 degrees.
  3. Pour into a greased 11 3/4 inch oven safe skillet or similarly large baking dish.
  4. Bake for 50 minutes until set. The pudding is done when it is puffy and golden brown. Serve warm with the whiskey sauce.

For the whiskey sauce:

  1. Combine coconut cream, rice milk, and sorghum syrup in a one quart saucepan and set over medium heat.
  2. In a small mixing bowl, blend the rice starch and 1/4 cup of the whiskey to make a slurry.
  3. Pour the slurry into the coconut cream and rice milk mixture and bring it to a boil.
  4. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
  5. Remove the sauce from the heat, add the salt, buttery spread, and the remaining whiskey.
  6. Serve warm.

Anne-Marie Nichols is a social media consultant and professional healthy food and lifestyle blogger. She started her blog This Mama Cooks! On a Diet! in 2004, where she shares healthy recipes and lifestyle tips for busy moms and their families. She also touches on subjects such as gluten free living, food allergies, dental health, family travel, and healthy pets. You can catch her @amnichols on Twitter, on Facebook, Google+, Pinterest, and Instagram.

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