This bread pudding recipe is very similar to the one that the restaurant in Lazarus used to serve. Every time I make it, I get requests for the recipe. It’s a pretty standard custard, but the sauce really makes it.
Bread Pudding with Whiskey Sauce
3/4 lb Bread, French or Sourdough
1/4 c Pecans
4 oz Butter, melted
2 c Sugar
1 tsp Salt
8 Eggs, large
5 1/2 c Milk
1 tsp Vanilla
8oz Butter, melted
2 c Powdered sugar, sifted
2 Eggs, large, beaten
1 oz Whiskey (hint: buy a “plane sized” one if you don’t usually drink it)
Break bread into medium pieces. Add pecans and melted butter. Pour into 9×13 pan.
Blend eggs, salt and sugar with a wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts mixture.
Bake at 350F in a pan of water (creating a double boiler effect) for 20-25 minutes. Do not put too much water in the bottom pan or the custard will take too long to bake. Test with knife.
Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm.
Makes approximately 8-10 servings. Terrific reheated the next day.