3/4 lb Bread, French or Sourdough
1/4 c Pecans, toasted
4 oz Butter, melted
2 c Sugar
1 ts Salt
8 x Eggs, large
5 1/2 c Milk
1 ts Vanilla
8 oz Butter, melted
2 c Powdered sugar, sifted
2 x Eggs, large, beaten well
1 oz Whiskey
CUSTARD: Break bread into medium pieces. Add pecans and melted butter.
Arrange in 9×13 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