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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (659g)|
|Recipe Makes: 10|
|Calories from Fat: 861 (50%)|
|Amt Per Serving||% DV|
|Total Fat 95.7g||128 %|
|Saturated Fat 48.4g||242 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 1274.8mg||392 %|
|Sodium 1459.9mg||50 %|
|Potassium 928.7mg||24 %|
|Total Carbohydrate 158.2g||47 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 155g|
|Protein 57.5g||82 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1709
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.