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Ingredients
- 8 lrg Large eggs
- 2 c. Granulated sugar
- 1 tsp Salt
- 5 1/2 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/2 lb Stale French bread
- 4 ounce Butter, melted
- 1/2 c. Toasted pecans Custard mix, (as above)
- 8 ounce Butter, melted
- 2 c. Powdered sugar
- 2 x Extra large Large eggs
- 2 Tbsp. Whiskey
Directions
- Custard Mix: Blend Large eggs, salt and sugar lightly with wire whisk. Add in vanilla and lowfat milk. Blend and strain. Set aside.
- Pudding: Break French bread into medium pcs. Add in pecans and melted butter. Arrange in a 9- x 13-inch baking dish. Pour custard mix over bread pcs.
- 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 min. Test by inserting a knife blade into the center of the pudding.
- Whiskey Sauce: Heat butter. Whip in powdered sugar. Mix in Large eggs. Add in whiskey. Serve hot over bread pudding.
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