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Lazarus Bread Pudding with Whisky Sauce Recipe

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This recipe for Lazarus Bread Pudding with Whisky Sauce is from The Malloy/Webb/Gerty Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. bread, French or sourdough
1/4 cup pecans, toasted
4 oz. butter, melted
8 eggs, large
2 cups sugar
1 tsp. salt
5-1/2 cups milk
1 tsp. vanilla
8 oz. butter, melted
2 cups powdered sugar, sifted
2 eggs, large, beaten well
1 oz. Whiskey
Directions:
Directions:
Break bread into medium pieces. Add pecans and 4 oz. melted butter. Arrange in 9x13-inch pan.

Blend 8 eggs, sugar and salt lightly with wire whip. Add milk and vanilla. Blend and strain. Pour over bread and nuts in pan.

Bake at 350 ºF 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 8 oz. butter. Whip in sifted powdered sugar. Fold in 2 beaten eggs. Add whiskey. Serve warm.

I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This was Aunt Margie's favorite dessert, she asked that I make it every year.

 

 

 

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