—Custard Mix—
8 lg Eggs
2 c Granulated sugar
1 ts Salt
5 1/2 c Milk
1 ts Vanilla extract
—Pudding—
1/2 lb Stale French bread
4 oz Butter; melted
1/2 c Toasted pecans
Custard mix; (as above)
—Whiskey Sauce—
8 oz Butter; melted
2 c Powdered sugar
2 Extra large eggs
2 tb Whiskey
Custard Mix: Blend eggs, salt and sugar lightly with wire whisk. Add
vanilla and milk. Blend and strain. Set aside.
Pudding: Break French bread into medium pieces. Add pecans and melted
butter. Arrange in a 9- x 13-inch baking dish. Pour custard mix over bread
pieces.
To bake, place the baking dish in a larger pan to creat a double boiler
effect. Place a small amount of water in the bottom pan. Bake at 350 F for
50 to 60 minutes. Test by inserting a knife blade into the center of the
pudding.
Whiskey Sauce: Melt butter. Whip in powdered sugar. Fold in eggs. Add
whiskey. Serve warm over bread pudding.
Yields
1 Servings