"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

BREAD PUDDING from the Lazarus Department Store Recipe

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This recipe for BREAD PUDDING from the Lazarus Department Store, by , is from The Anchors Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Frazier

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 at 350 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:
8-10
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
A friend, Sharon made this for us sisters!! She knew it was an all time favorite of our family. It is so good!!!

 

 

 

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