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Sand Witch Bread Pastries Fresh

Lazarus Bread Pudding W/whiskey Sauce

Ingredients & Directions

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

10 Servings

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