Lazarus bread pudding w/whiskey sauce
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Lazarus bread pudding w/whiskey sauce
  Bread    Pudding    Sauces  
Last updated 6/12/2012 1:21:46 AM. Recipe ID 54117. Report a problem with this recipe.
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      Title: Lazarus bread pudding w/whiskey sauce
 Categories: Desserts
      Yield: 10 Servings
 
    3/4 lb Bread, French or Sourdough
    1/4 c  Pecans, toasted
      4 oz Butter, melted

MMMMM------------------------CUSTARD MIX-----------------------------
      2 c  Sugar
      1 ts Salt
      8 x  Eggs, large
  5 1/2 c  Milk
      1 ts Vanilla

MMMMM-----------------------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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Recipe ID 54117 (Apr 03, 2005)

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