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Lazarus Bread Pudding with Whiskey Sauce Recipe

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This recipe for Lazarus Bread Pudding with Whiskey Sauce is from Down Home Cookin' with the Davis Girls, 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:  
BREAD PUDDING:
3/4 lb french or sourdough bread
1/4 cup toasted pecans
4 oz melted butter
2 cups sugar
1 tsp salt
8 large eggs
5 1/2 cup milk
1 tsp vanilla
WHISKEY SAUCE:
8 oz butter
2 cups sifted powdered sugar
2 large eggs, beaten
1 oz whiskey (if it's been a tough day, use 2 oz)
Directions:
Directions:
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 well. Pour over bread and nuts in pan.

Bake in 9x13 pan at 350º in pan of water* for 20-25 minutes. Test with knife, which should come out clean.
*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 and cook on low for a bit to insure that eggs get cooked.. Add whiskey. Serve warm..

Sauce can be warmed up in the microwave for your leftovers, if there are any
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is the actual recipe from the old Lazarus department store Chintz Room. (now Macy's)

 

 

 

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