Cumberland House Bread Pudding with Whiskey Sauce

Ready in 1 hour

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Custard mix; (as above)
1/2 lb Stale French bread
5 1/2 c milk
2 c Powdered sugar
8 oz Butter; melted
1 ts Vanilla extract
4 oz Butter; melted
2 Extra large eggs
Custard Mix
1/2 c Toasted pecans
8 lg Eggs
1 ts Salt
2 tb Whiskey
2 c Granulated sugar
Whiskey Sauce

Original recipe makes 1 Servings



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 on Jan 20, 1998

Calories Per Serving: 9955 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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