Lazarus' Bread Pudding with Whiskey Sauce

By Connie

Ingredients

• INGREDIENTS:
• 1/2 pound French Bread
• 1/4 Cup pecans, toasted
• 4 oz melted butter
• Custard Mix (See Below)
• CUSTARD MIX:
• 2 cups sugar
• 1 tsp salt
• 8 large eggs
• 5-1/2 Cups milk
• 1 tsp vanilla
• WHISKEY SAUCE:
• 8 oz butter, melted
• 2 cups powdered sugar
• 2 large eggs
• 1 oz whiskey

Preparation

Step 1

DIRECTIONS:

Preheat oven to 350. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain.

Break French bread into medium pieces. Add pecans and melted butter. Arrange in pan. Pour custard mix over bread pieces. Bake at 350 in pan of water for 20 to 25 minutes. Test with knife.

(Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly.)

To make whiskey sauce - melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm.