Cumberland house bread pudding with whiskey sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Custard Mix--- | ||
| 8 | larges | Eggs |
| 2 | cups | Granulated sugar |
| 1 | teaspoon | Salt |
| 5½ | cup | Milk |
| 1 | teaspoon | Vanilla extract -Pudding--- |
| ½ | pounds | Stale French bread |
| 4 | ounces | Butter; melted |
| ½ | cup | Toasted pecans |
| Custard mix; (as above) -Whiskey Sauce--- | ||
| 8 | ounces | Butter; melted |
| 2 | cups | Powdered sugar |
| 2 | Extra large eggs | |
| 2 | tablespoons | Whiskey |
Directions
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 <cranew@...> on Jan 20, 1998