Recipe - Cumberland House Bread Pudding With Whiskey Sauce

Custard Mix
8 lg Eggs
2 cup Granulated sugar
1 teaspoon Salt
5 One half cup Milk
1 teaspoon Vanilla extract
Pudding
One half pound Stale French bread
4 ounce Butter; melted
One half cup Toasted pecans
Custard mix; (as above)
Whiskey Sauce
8 ounce Butter; melted
2 cup Powdered sugar
2 Extra large eggs
2 tablespoon 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 13inch 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 recipeludigest Volume 01 Number 566 by Crane Walden
cranew@foothill.net on Jan 20, 1998