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May 2019

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Lazarus Bread Pudding wWhiskey Sauce Recipe

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

Rating: 4.5 Rating 4.5
406 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Lazarus Bread Pudding wWhiskey Sauce recipe  PDF   Easy Bread recipes RSS   Thumsb up

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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