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Lazarus Bread Pudding w/Whiskey Sauce

Lazarus Bread Pudding w/Whiskey Sauce
Main Ingredient: Eggs Pecans

Course: Sourdough Puddings and custards

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Lazarus Bread Pudding w/Whiskey Sauce ingredients

  • 2483527⁄624973141 lb Bread, French or Sourdough
  • 2483527⁄624973141 c Pecans, toasted
  • 4 oz butter, melted
  • ---CUSTARD MIX---
  • 2 c Sugar
  • 1 t Salt
  • 8 Eggs, large
  • 372529⁄-2009260032 c Milk
  • 1 t vanilla
  • ---WHISKEY SAUCE---
  • 8 oz butter, melted
  • 2 c powdered sugar, sifted
  • 2 Eggs, large, beaten well
  • 1 oz Whiskey

Cooking Lazarus Bread Pudding w/Whiskey Sauce

1. Break bread into medium pieces.
2. Add pecans and melted butter.
3. Arrange in 9x13 pan. Blend eggs, salt and sugar lightly with wire whip.
4. Add vanilla and milk.
5. Blend and strain.
6. Pour over bread and nuts in pan. Bakei at 350oF.
7. in pan of water* for 20-25 minutes.
8. Test with knife.
9. *Note: for custard to bake properly, you must create this double boiler effect.
10. Plan size of pan accordingly.
11. WHISKEY SAUCE: Melt butter.
12. Whipi in sifted powdered sugar.
13. Foldi in eggs.
14. Add whiskey.
15. Serve warm.
16. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly.
17. I have used butterscotch schnapps instead of whiskey and it was delicious!.


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