Cumberland House Bread Pudding with Whiskey Sauce

Title:
Cumberland House Bread Pudding with Whiskey Sauce

Yield:
1 Servings

Categories:
Desserts,
Pudding




Ingredients:





          ---Custard Mix---


     8 lg Eggs


     2 c  Granulated sugar


     1 ts Salt


 5 1/2 c  Milk


     1 ts Vanilla extract


          ---Pudding---


   1/2 lb Stale French bread


     4 oz Butter; melted


   1/2 c  Toasted pecans


          Custard mix; (as above)


          ---Whiskey Sauce---


     8 oz Butter; melted


     2 c  Powdered sugar


     2    Extra large eggs


     2 tb Whiskey






 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