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1 French bread loaf, cubed or pull apart into bite-sized pieces

1/2 cup sugar

3/4 cup light brown sugar

¼ tsp cinnamon 

3 whole eggs

5 egg whites

1 can evaporated milk 

1/2 cup water

1/3 cup heavy whipping cream 

1/3 cup maple syrup 

1 tsp vanilla

1. In a large bowl, combine both sugars, evaporated milk, water, heavy whipping cream, maple syrup, and vanilla. 

2. In a separate bowl, slightly whisk eggs and egg whites together.

3. Add eggs to cream mixture and stir to combine.

4. Add bread pieces & allow bread to incorporate well by absorbing the liquid. Let stand in the fridge- covered, for a couple hours or up to 1 day. 


Preheat oven to 375 degrees

1. Spray muffin pan with a non-stick spray (This recipe will require two 12ct muffin pans) 

2. Fill each cavity 3/4 way full 

3. Bake in oven for 20-25minutes

***Bread pudding will be springy when it’s done, can also use a cake tester or toothpick to confirm doneness.***



2 Tbsp  butter

1 ¼ cup light brown sugar

1 cup corn syrup

1 ½  cup heavy whipping cream

3/4 cup chopped pecans

1 tsp vanilla

½ shot of Jack Daniel's (pictured) or the Jack Daniel's Tennessee Honey.  

1.Mix together in a pot and bring to a boil (med-high heat) while stirring

2. At bubbling, add ½ shot of Jack Daniel's

3. Turn off the heat and continue to stir. Allow sauce to thicken a bit.

4. Stir in pecans

Pour over bread pudding & serve with ice cream. 

Tag Chef Whitney using the instagram handle @mrswmyers if you try this recipe! You can also send a message to let her know how you enjoy it! 

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