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November 2018

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Lazarus Bread Pudding wWhiskey Sauce Recipe

Lazarus Bread Pudding wWhiskey Sauce recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lazarus Bread Pudding wWhiskey Sauce recipe  PDF


3/4 lb Bread, French or Sourdough
1/4 c Pecans, toasted
4 oz Butter, melted
CUSTARD MI 2 c Sugar
1 t Salt
8 Eggs, large
5 1/2 c Milk
1 t Vanilla
WHISKEY SAUCE 8 oz Butter, melted
2 c Powdered sugar, sifted
2 Eggs, large, beaten well
1 oz Whiskey
CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9 13 pan. Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk. Blend and strain. Pour over bread and nuts in pan. Bake at 350oF. in pan of water for 20 25 minutes. Test with knife. Note: for custard to bake properly, you must create this double boiler effect. Plan size of pan accordingly. WHISKEY SAUCE: Melt butter. Whip in sifted powdered sugar. Fold in eggs. Add whiskey. Serve warm. I usually reheat this in the microwave before serving just to ensure that the eggs are cooked thoroughly. I have used butterscotch schnapps instead of whiskey and it was delicious

Lazarus Bread Pudding wWhiskey Sauce recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
733 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Lazarus Bread Pudding wWhiskey Sauce recipe  PDF   Desserts recipes RSS   New

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