Cumberland house bread pudding with whiskey sauce

1 Servings

Ingredients

Quantity Ingredient
---Custard Mix---
8 larges Eggs
2 cups Granulated sugar
1 teaspoon Salt
5½ cup Milk
1 teaspoon Vanilla extract -Pudding---
½ pounds Stale French bread
4 ounces Butter; melted
½ cup Toasted pecans
Custard mix; (as above) -Whiskey Sauce---
8 ounces Butter; melted
2 cups Powdered sugar
2 Extra large eggs
2 tablespoons Whiskey

Directions

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.

Recipe by: Cumberland House B & B, Burkesville, KY Posted to recipelu-digest Volume 01 Number 566 by Crane Walden <cranew@...> on Jan 20, 1998

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