Redondo Beach Bread Pudding with Whiskey Sauce

Name: Redondo Beach Bread Pudding with Whiskey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 2 cups evaporated milk; 1 cup milk; 1 cup brown sugar, packed; ¼ cup granulated sugar; ½ cup butter, melted; 1 tablespoon vanilla extract; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 6 cups lightly grilled bread, cooled and diced into 1 inch cubes (I use the bbq to grill them); 1 ¼ cups tropical trail mix (dried fruit & nut mix - coarsely chop any large fruit or nut pieces); 1 cup granulated sugar; 2 cups water; 1 teaspoon lemon juice (I use fresh); 2 tablespoons cornstarch; 4 tablespoons evaporated milk; 2 tablespoons whiskey

Servings: persons

5 large eggs
2 cups evaporated milk
1 cup milk
1 cup brown sugar, packed
¼ cup granulated sugar
½ cup butter, melted
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 cups lightly grilled bread, cooled and diced into 1 inch cubes (I use the bbq to grill them)
1 ¼ cups tropical trail mix (dried fruit & nut mix - coarsely chop any large fruit or nut pieces)
1 cup granulated sugar
2 cups water
1 teaspoon lemon juice (I use fresh)
2 tablespoons cornstarch
4 tablespoons evaporated milk
2 tablespoons whiskey

1
Heat oven to 350 degrees.
2
In a medium bowl; blend well the eggs, milks, sugars, butter, vanilla, cinnamon and nutmeg In a 15 x 9 inch glass baking dish, lightly toss bread cubes with tropical trail mix, pour egg mixture over it, letting it rest about 15 minutes Push bread down so it's covered by egg mixture.
3
Cover pan with foil.
4
Place in larger pan in oven and fill bottom pan with water (approx.
5
2 inches depending on depth of large pan) Bake for 30 minutes, remove foil, check water level, add more if needed.
6
Bake for another 30 minutes.
7
Custard should be firm when done.
8
Let cool.
9
Whiskey sauce; Place sugar in a 2 quart saucepan, brown sugar over medium heat till caramel coloured Add water and lemon juice to sugar, bring to a boil.
10
In a small dish mix cornstarch and evaporated milk, add to boiling mixture.
11
Bring to a low boil over medium heat and cook 2 minutes, stirring often.
12
Stir Whiskey into mixture.
13
Serve warm over bread pudding.

995

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 large eggs, 2 cups evaporated milk, 1 cup milk, 1 cup brown sugar, packed, and more.

Yes, Redondo Beach Bread Pudding with Whiskey Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!