This bread pudding recipe is very similar to the one that the restaurant in Lazarus used to serve. Every time I make it, I get requests for the recipe. It’s a pretty standard custard, but the sauce really makes it.
Bread Pudding with Whiskey Sauce
3/4 lb Bread, French or Sourdough
1/4 c Pecans
4 oz Butter, melted
Custard:
2 c Sugar
1 tsp Salt
8 Eggs, large
5 1/2 c Milk
1 tsp Vanilla
Whiskey Sauce:
8oz Butter, melted
2 c Powdered sugar, sifted
2 Eggs, large, beaten
1 oz Whiskey (hint: buy a “plane sized” one if you don’t usually drink it)
Custard:
Break bread into medium pieces. Add pecans and melted butter. Pour into 9×13 pan.
Blend eggs, salt and sugar with a wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts mixture.
Bake at 350F in a pan of water (creating a double boiler effect) for 20-25 minutes. Do not put too much water in the bottom pan or the custard will take too long to bake. Test with knife.
Whiskey Sauce:
Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm.
Makes approximately 8-10 servings. Terrific reheated the next day.
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