Lazarus bread pudding w/whiskey sauce

 
                   Lazarus Bread Pudding w/Whiskey Sauce
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Bread, French or Sourdough
      1/4   c            Pecans, toasted
    4       oz           Butter, melted
                         -----CUSTARD MIX-----
    2       c            Sugar
    1       t            Salt
    8       x            Eggs, large
    5 1/2   c            Milk
    1       t            Vanilla
                         -----WHISKEY SAUCE-----
    8       oz           Butter, melted
    2       c            Powdered sugar, sifted
    2       x            Eggs, large, beaten well
    1       oz           Whiskey
 
   CUSTARD:
   Break bread into medium pieces.  Add pecans and melted butter.
   Arrange in 9x13 pan.
   
   Blend eggs, salt and sugar lightly with wire whip.  Add vanilla and
   milk. Blend and strain.  Pour over bread and nuts in pan.
   
   Bake at 350oF. in pan of water* for 20-25 minutes.  Test with knife.
   
   *Note: for custard to bake properly, you must create this double
   boiler effect.  Plan size of pan accordingly.
   
   WHISKEY SAUCE:
   Melt butter.  Whip in sifted powdered sugar.  Fold in eggs.  Add
   whiskey. Serve warm.
   
   I usually reheat this in the microwave before serving just to
   ensure that the eggs are *cooked* thoroughly.
   
   I have used butterscotch schnapps instead of whiskey and it was
   delicious!
  
 
 
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