Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Easy Bread Recipes

Meat Recipes

MeatloafDec 1995

MeatloafDec 1995 Recipe
1 1/2 meat 1 large onion 1 garlic clove 1/2 cup meat stock 2 eggs 3 tablespoons oil 1 ...

read more

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: 3.5 Rating 3.5
619 people have voted
Last Reviewed on 2018-11-21



Wednesday, Nov 21 2018 Download & Print Lazarus Bread Pudding wWhiskey Sauce recipe  PDF   Easy Bread recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Lizzie's Pork Chops

New Cooking Recipes

FriedFish Fillets with Sherry Vinegar and Herbs
FriedFish Fillets with Sherry Vinegar and Herbs Recipe


4 Fillets firm fish, 6 to 8 oz Each, (see note) Salt and pepper to taste 2 To 4 Tsp pure olive oil 3 tb Sherry vinegar 3 tb E tra virgin olive oil 2 tb Mi ed chopped fresh parsley Chives and chervil If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper. Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2 inch...

Cooking Magazines: Halibut Recipes » November 2018   Halibut recipes RSS   Thumsb up

Dish Of The Day

Moon Cookies

Moon Cookies Recipe
1 cup oil, pref. canola 3/4 cup organic peanut butter 1/3 cup soy milk 1 cup turbo (unprocessed...
read more

Category: » Cookie Recipes

View more dishes

>