Lazarus Bread Pudding W/whiskey Sauce

10 Servings

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Lazarus Bread Pudding W/whiskey Sauce Ingredients

1 c Bbq sauce (bottled or	4 oz Butter, melted
Homemade)	CUSTARD MIX
1 tb Fresh lemon juice	2 c Sugar
1 ts Grated lemon rind	1 ts Salt
1/2 c Chopped celery	8 x Eggs, large
1/4 c Chopped onion	5 1/2 c Milk
2 tb Minced parsley	1 ts Vanilla
1/3 c Dry bread crumbs	WHISKEY SAUCE
1 Cleaned dressed trout (2-3	8 oz Butter, melted
Lb)	2 c Powdered sugar, sifted
1/3 c Butter	2 x Eggs, large, beaten well
3/4 lb Bread, French or Sourdough	1 oz Whiskey
1/4 c Pecans, toasted

Instructions for Lazarus Bread Pudding W/whiskey Sauce

CUSTARD: 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 and strain. Pour over bread and nuts in pan. Bake at 350oF. 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 butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are *cooked* thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious! From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized