Bread Pudding with Whiskey Sauce

Ingredients

Custard Mix

• 2 c. sugar
• 1 t. salt
• 8 extra large eggs
• 5 1/2 c. milk
• 1 t. vanilla

Pudding

• 2 # French bread, preferably stale
• 1/4 c. pecans, toasted (I use more - 2 - 1 c.)
• 4 oz. butter, melted

Whiskey Sauce

• 8 oz, butter, melted
• 2 c. powdered sugar
• 2 extra-large eggs
• 2 T. 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 9 x 13 baking dish. Pour custard mix over bread pieces. 

To bake, place the baking dish in a larger pan to create a double boiler effect. Place a small amount of water in the bottom pan. Bake at 350 degrees for 50-60 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.